Chicken Fat
An aromatic animal fat (schmaltz) obtained by rendering the skin and fatty parts of chicken. Used for flavor in soups, pilafs and roasting; high in calories, used in moderation.
What Is Chicken Fat (Schmaltz)?
Chicken fat is an aromatic animal fat obtained by rendering the skin and fatty parts of chicken at low heat. Known as “schmaltz” in Jewish and Central European cuisine, this fat gives dishes a rich chicken aroma.
It's soft-solid at room temperature and solid in the refrigerator; it becomes clear when melted. It has a light, distinctly chicken-like aroma; it gives soups, rice dishes and vegetable dishes a full-bodied flavor.
Nutritional Values of Chicken Fat
Chicken fat is almost entirely fat and provides about 900 kcal per 100 grams; its monounsaturated fat ratio is relatively notable, alongside saturated fat. Due to its high calories, using it in moderation is recommended.
How Should Chicken Fat Be Used?
Since chicken fat is a high-calorie fat, it's used in small amounts to add flavor; consuming it in moderation within a balanced diet is recommended. Due to its aroma, a small amount gives sufficient flavor to most dishes.
This information is general; chicken fat is a food, not a substitute for medical treatment.
How to Choose Chicken Fat?
Good chicken fat is clear-light colored, pleasantly aromatic, fresh, and has a plain composition. Rancid-smelling, darkened or products of unclear origin are not preferred.
- Should be light-colored and clear
- Should be fresh, not rancid
- Composition should be plain
How to Store Chicken Fat?
Chicken fat is stored in the refrigerator, in a sealed jar; it solidifies in the cold, which increases its durability. A freezer can be used for long storage; rancid-smelling fat should not be used.
Using Chicken Fat in the Kitchen
Chicken fat is used most in soup (especially chicken soup), rice dishes, sautéing vegetables, sautéed dishes and some baked goods; also to give dishes a rich flavor. The fat collected while cooking chicken can also be used this way.
How Is Chicken Fat Obtained?
The skin and fatty parts of chicken are rendered over low heat; the strained clear fat is jarred and stored. The fat that collects on top of the water while boiling chicken can also be collected.
Frequently Asked Questions
Are chicken fat and schmaltz the same?
Yes; schmaltz is the Central European-Jewish cuisine name for rendered chicken (or goose) fat. The content and use are largely the same.
Why does chicken fat add flavor to soup?
The aroma compounds in it give water and dishes a full-bodied chicken taste; that's why a small amount of chicken fat significantly boosts flavor in soup and rice dishes.
Does chicken fat go bad?
Yes; being an animal fat, it can turn rancid over time. Keeping it cold, sealed, and not using fat that smells rancid is important.