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How to Make Schmaltz - Rendered Chicken Fat
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- Опубліковано 7 сер 2024
- Learn How to Make Schmaltz, also known as Rendered Chicken Fat. ➡️SUBSCRIBE: ua-cam.com/users/marysnest?sub... ⬇️Click Video Title or "Show More" for Addit'l Info⬇️
🍎RECIPE: marysnest.com/how-to-make-sch...
➡️TIMESTAMPS:
0:00 Introduction
1:17 How to Collect Chicken Fat and Skin
3:55 How to Make Schmaltz
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#MarysNest #Schmaltz #RenderedChickenFat
▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, UA-cam Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Hi Sweet Friends, Today, I want to share with you How to Make Schmaltz otherwise known as Rendered Chicken Fat. ➡️SUBSCRIBE: ua-cam.com/users/marysnest
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Thanks for watching! Love, Mary
這是個好東西。
我們還會用這種油炸紅蔥頭，做成「紅蔥醬」。
This is a good thing.
We will also use this oil to fried shallot , make "shallot sauce".
Bb
Hi Mary, here in Germany we call those crispy bits "Grieben" and you can leave them in your Schmalz instead of straining them then it is called "Griebenschmalz" :D But Griebenschmalz is something you would eat on bread with a little salt and pepper and perhaps some fresh chives.
Yum.
My mother was from Germany and would save the pork fat from a roast, keep in the refrigerator and spread it on dark German bread with some salt and pepper, it was delicious.
Just delicious!!
In Mexico they use the fat left from carnitas (or other meats) and spread it on a freshly homemade corn or flour tortilla
Ooooo, yummm. My Nana’s mum was Czech . She always rendered the chicken fat, so my mom did too. Yum!
Hey there! I rendered some schmaltz a week or so ago when I killed a couple of old hens. Yesterday i made some banana muffins, and since oil is so expensive, I used half oil and half schmaltz (I made it without salt and pepper). The muffins were great, and my kids never guessed that I used chicken fat!
I processed four chickens a few weeks ago and three of them were old layers. They were so full of fat. From one chicken I got over 1kg of fat, and the resulting schmaltz is amazing. Thanks for posting this. Your videos are so detailed and full of hints and tips.
Wow, and to think I've been throwing away chicken skin & fats for over 30 yrs. Going to try making this.
Schmultz! This is a new concept for me so when I saw chicken thighs with skin and bone on sale for $.99/lb I bought 16 pounds of it. The bones are in the oven, roasting so I can make bone broth, the skin is in the freezer for schmultz at a later time, and I have a good amount of chicken strips to process in the pressure canner. YAY!! I love it. Thank you, Mary!
My grandmother used to make her chicken rendered fat during the depression to help stretch out their food source. She used it in the place of butter in her cooking. I don't know where she learned it from we (are not Jewish) but there were some Jewish families in the neighborhood in the coal mining village deep in Appalachia where she lived where she raised her family.
But it was very tasty and yes the "Chicken Krispies", as she called it are a treat. 🐔 😊
Oh yes! My grandmother and my mother both did this too. Although Jewish cooking often uses schmaltz - as it is a requisite for making chopped chicken livers - many other cultures and cuisines use rendered chicken fat. It was especially popular during the Depression. Thank you so much for sharing a little bit of your family's cooking history. I love hearing about things like this! Love, Mary
This made me think of the line in Mrs. Doubtfire...."I should never have bought gribenes from a mohel." ;) A little bit of a rude joke, but....
I love all of your great info on how to use up more of the things that we buy. Rendering fats, bone broth, etc. provide healthy additions to our diets, are economically friendly, and encourage us to get to know how our ancestors did things! God bless!
Great video, Mary. I love cooking with chicken fat. It's typically possible to get bags of chicken skin from local butchers, because they sell boneless pieces, and the skin is normally thrown out.
Thank you so much - glad you liked the video and like cooking with chicken fat! Something that might interest you is that US WELLNESS MEATS (all organic all pasture raised) sells chicken backs with the skin on. You can pull off the skin, cut off the fat, and save the bones for making bone broth. Be sure to check the Shopping Guide over on my website for a 15% off DISCOUNT COUPON code: marysnest.com/shopping-guide/ Love, Mary
My grandmother made huge dinners for a huge family on a depression era budget. She raised her own chickens and people loved to eat at her home. She used chicken fat in her biscuits and especially her pie crust. Nothing more tender and flaky than her crusts. I do know that I cover cooked chicken with broth and fat and it stays good in the refrigerator for some time as my grandmother told me it sealed it for any air as long as the fat covered edge to edge. Not sure if that was right but no one ever got sick. I always wondered how long my broth would last under the fat seal and you sure helped me today. Thanks so much. I love the fried skin on chicken so why on earth have I not tried doing this fat rendering process before? Common sense, tasty sense, frugal cents, and plain good. Thanks!
Oh Mary! Thank you so much for sharing a bit of your family culinary history. Loved reading all of this! Love, Mary❤️🤗❤️
That is great knowledge for what's coming in the following years with the food shortages and social credit dystopia the globalists are trying to install .
I never know what I'm going to see on your channel, but I know that I will always learn something and usually be entertained. Mary, you are the modern Julia 😀.
Oh Jim!! You are so sweet!!🤗
Mary, I live in Mexico, and chickens are plentiful. I have asked so many of the vendors to save the chicken fat for me and they look at me like I am nuts. I had no idea you could use the skin! I am back in business with my matzoh balls, fried matzoh, etc! Bless you for your knowledge and precise explanation! Mucho besos y abrazos!
Haha, it's same here in our families they throw all skins away
We eat Schmaltz with the little Gribenes bits on Pesach (Passover) spread on matzah and sprinkled with some salt. It’s pure heaven. My grandparents were from Poland and always made this to use every scrap of food and not throw anything away
I am now craving those crispy skins!!!!! Wow! Thanks for sharing
It always disturbs me when present day doctors talk about how unhealthy our meats are and that we should all become vegetarians. There is so much nutrition in meat and poultry. Bone broth and rendered fat both are packed with good things our bodies need. The old folks during the depression didn't worry about whether something was good or bad for you. They had to eat what they could get and they got the most out of it. I've always believed what God provided for us to eat is good but man's attempt to manipulate food and chemically altered food is bad for us. Good food makes the heart happy!
Hi Rhonda, How true! Have you read Nourishing Traditions by Sally Fallon? It affirms everything you are saying. And both my parents who lived during the Great Depression of the 1930s would agree!! And my mom is in her late 90s and very healthy! Love, Mary
Remember, a lot of them are bought out by companies for their own nefarious reasons.
Plant-based food is much cheaper than animal-based. They want to sell you a vegetarian meal for the price of meat and keep the difference for themselves.
I believe you are right.
Except for the way meat production has been perverted.
If you can get home grown or farm raised meats, you are doing especially well.
(I'm not judging, I haven't made it to that point yet but, I'm working on it! 😊)
Well said God Bless You
Mary. I also love the way you bring cultures to the forefront through your recipes and talks. It’s a great and positive thing we need more of. Bless your heart.
Oh Lulu, Thanks so much for saying that! I really enjoy studying other cultures through the foods they eat. It’s always fascinating to me and food is something that I think brings us all together! So glad you’re here! Love, Mary❤️😘❤️
Hi Mary. I love the way your video on Schmaltz is so clear and well explained. Your voice and manner is so pleasant. By the way, just a small addition: Kosher salt is only called this because its make-up is suitable to sprinkle over meat/poultry (that is permissible to be eaten) to extract the blood, which is forbidden to consume. Salt is not kosher, nor is it not kosher. It's neutral. It's not really called Kosher salt. It called coarse salt. So, I guess that in the past, as most probably never (???) came across this type of size of salt crystals, other than in Jewish homes. As far as I can see, there's nothing non-kosher in your schmaltz recipe.
I feel saving rendered fat is something many people have forgotten today.
potato pancakes cooked in schmaltz are amazing
Mary, I love how you explain everything, you make the process seem easy and enjoyable. I bet the onion adds a nice flavor. Thank you for this. Have a great weekend!❤🙌
Hi Martin, You are so welcome! Oh yes - I love adding the onions! Love, Mary
Hi Ms. Mary, thank you once more for such a wonderful video. I am hispanic and we do this with pork skins. We call it "chicharrones" Delicious indeed! I have always thrown away chicken skins, but I'll definitely use them going forward. On another note, my mom always told me the stories of how, in the old days, they used that oil as a remedy for chest congestion to help remove phlegm. Blessings to you and your family 💐💕
WOW!! Fascinating!! Thank you so much for sharing this!! Love, Mary
Good to know. I bought chips made of chicken skins once, and while they were tasty, they were just too expensive. I will have to try making my own.
I just roasted 20 pounds of thigh quarters for 90 minutes per 10# bag. Walmart has them for a dollar per pound in big red bags.
It nets a gallon of rendered chicken juice and fat. (In winter, I'll drink a cup to keep warm when I'm cold).
I salt and season my chicken with a mixture of brown sugar, ginger, paprika, pepper, garlic and onion powders.
Mary! I cant even say how much I appreciate all your videos. Schmaltz! Yes! The love in the Matzo Ball Soup. Just in time for fall. I'm so greatful for the honesty and simplicity in your videos.
I use schmaltz as a base for Turkey gravy that I can make the night before Thanksgiving, making the big day a little easier. I usually have a quart of Turkey broth in the freezer I can use.
Finally I had some time to try this and got the frozen thighs out yesterday. I haven't finished cooking them but cutting them up to fry was about to do me in. I thought you may want to hear how I solved my problem. I don't have a sharp knife. I have lots but none are sharp. I tried them all and ended up working so hard without ever getting through the skin! So I decided to try my kitchen scissors. Worked like a charm even though they weren't sharp. I stretched the skins out onto a plastic cutting mat then cut them into strips as they lay sticking to the mat. Then I held the strips up and let gravity do it's magic. I was able to cut them SO EASILY and quickly! They are now in the cast iron pan awaiting their final steps to heaven - I can't wait. Other viewers may have a problem like I did but kitchen shears to the rescue! Thanks for this great video!
Mary, I make your beef bone broth all the time in the crockpot and then carefully scoop and strain the beef fat. I use that as beef tallow. It can have a bit of moisture get trapped in it as it can pop when I use it. Now I’ll just try rendering it like you do the chicken fat. It tastes great and works wonderfully. I love your videos and teaching style, Mary. Thanks for all you share!
Mary, Thank you for the informative video. An easy to follow description of making schmaltz.
This looks amazing Mary.
A kitchen scissors works wonderful for trimming fat, the type that comes apart for washing and has features like a notch to use on the joints, is a bonus. I rendered the fat from my chicken yesterday for the first time! Then I blender the crispy skin with a bit of water for my dog, we call this Puppy Treat and give him a couple tablespoons when he expects one. It congeals nicely.
Hi Sheila, Great tip!! Love, Mary
First video I have seen from you...Instantly subscribed and Love the energy and clarity of your video!!! Now, with my Cuban/Jewish mom and German/Russian Jewish dad...and Dad's parents...We called the crispy bits... "GRIBNETS" Pronounced ..... grib (like crib) nits ( like Knits). At 57 years old spending probably %30+ of my life in kitchens... I must say...I loved this video! Can't wait to watch more! Thank You!🥰🙏
I'm learning so much. You make these new-to-me foods look so yummy!
It’s called grieben Schmalz which in Germany is used to put on bread and have for supper etc. and it’s so yummy. Thank you for sharing this recipe ❤️
This is one of my favorite 'secret'techniques. I cost my chicken pieces in it after brining it, season it, roast it. Amazing. Saute my veggies in it to make chicken soup. Yum.
I am glad to know chicken fat has vitamin C. I also just learned that pastured pork has vitamin D. I want to rotate the meat and fats so I don't get bored. You could put those cracklins in a salad. Love your channel.
Hi Mary. The word you are looking for, at least in German, is Griebe (pronounced "gree.b(short "e" sound like the "u" in bud)"). It translates into English as "crackling".
Wonderful video and am sooo glad you ate the gribenes! My mom would make
Shmaltz to make chopped liver and call us all into thekitchen for this treat… on to your chopped liver recipe…thank you!!!
This is awesome,Mary.Cant wait to try it.Thank you as always and God bless you.
Very detailed and informative video. Thank you!
Never thought of doing that but it sounds wonderful. You are such an inspiration
Thanks again for sharing your knowledge.
Too wonderful! I like the crouton tip. Thanks Mary!
I really appreciate the time you take in explaining everything. I am learning so many new things that I have always wanted to learn. I am also learning how to make full use of the "supplies". I really like that. Thank you so much. 💜💜💜
Mary, I love how clearly you explain the process. Everything seems so easy watching you do it. I know this has to have such a rich and mellow flavor. Have a blessed Memorial Day weekend!
Rob
Hi Rob, thank you so much for the kind words regarding my teaching methods! That means the world to me. Yes… If you ever make this, you are going to love it. Especially the crispy bits! They are so delicious. And the Schmaltz gives such a wonderful flavor to roasted root vegetables. Hope you and the family are doing great and wishing you a blessed Memorial Day weekend too! God bless, Mary🤗
Your warmth is so soothing, not to mention the soothing recipes and methods that are taught. Thank you so much Mary..and your nest. 🥳👏🤗 I mean it. I have a mom who has decided to regress... It's very... Disheartening.
Thank you for your warm aura is felt through these videos. 🙏🤗
Thank you for your kind words. I’m sorry to hear about your mom. Love and God bless, Mary❤️🤗❤️
Great job Mary. I still make your extracts and they come out beautifully. I am looking forward to making this.🙂
My grandmother did this all the time. I never knew it had a name 😂
great video it was exactly what i was looking fot
Great demonstration, thanks!
I was hesitant eating it because of the fat and worries that is unhealthy, but it taste amazing! I buy whole chicken to use all of it, no waste. I think it's keto friendly too.
Don't worry - be sure to check out Sally Fallon's book "Nourishing Traditions". It will be an eye opener all about the benefits of fat. Love, Mary
Excellent video, Mary!!! Lots and lots of information, most of which one wouldn't normally think to ask. Since 2020, I've become a scratch cook. Within the last year, I've had to start making my dogs' food due to a developed allergy to chicken and "chicken bi-products". Over the years, there have been so many recipes that I wanted to try making that I started a list, but then gave up because it became too extensive. Matzoh Ball Soup was just one of the items on my list. I've found through my recipe searching that the better recipes call for schmaltz when making the matzoh dough. The balls are then cooked in chicken broth, not water, in a separate pot, not in the main soup pot. A lot of work for a few homemade bowls of soup? Sure, but half the joy of cooking is eating something so amazingly delicious and instantly addictive to the palette. Learning to make food of such quality that nothing bought in any deli or grocery store anywhere could compare really appeals to me. Trying my hand at making Matzoh Ball Soup will have to start with learning how to render chicken fat and making homemade chicken broth. Thanks so much, Mary! Again, your video is outstanding!!!
Awesome! Thank you so much!
Mary, you actually brought a tear to my eyes. I have fond memories of my mother rendering chicken fat with onions, salt, pepper and a pinch or two of garlic powder. So this afternoon, I went to town. I had some thighs that needed to be frozen and I planned on using two of them for a stir fry tonight. I trimmed the fat from the others, and skinned the two I'm planning to use. Into my well seasoned cast iron the pieces of fat and the cut up skin went. Twenty minutes later I had it all rendered. Noshing on the grib'ness took me back some 45 years to the times when my sister and I would chow down on those tasty bits as they came out and onto a clean cotton towel. BTW, if you're making chopped liver, save some of the bits to put in with the mix.
For what it's worth, you can use the fat for frying eggs instead of butter, or searing a steak, among many other uses. Use it in a roux instead of butter for a pan sauce.
Mary this is an awesome video. We raise our own chicken so when we process them in a few weeks I will be trying this as well as making our bone broth. Thank you so much. I found your videos during the pandemic and have been watching your wonderful informational videos ever since.
Oh Doris! I am so happy you're here!! Love, Mary
Thanks for sharing. We're doing well. Friday was Daniel's last day of regular school. They are off exploring a town as Daniel loves to tour houses. He will go to his Summer program starting June 7. I'm staying at home to do some chores sans Daniel's interruptions and continue typing and printing out my dream journal entries.
I baked a cookie sheet of chicken thighs - intending to remove the skin and debone the meat for chicken/broccoli/rice-a-roni dinner we like... when I went to make the rice-a-roni I didn't have any butter so I just used chicken fat from the cookie sheet and my oh my such an improvement & savory flavor... so then I decided to hunt down what else I could do with chicken fat. And here you are. But after you got started and telling about how it came from Eastern Europe - I remembered Great Grandma Faehnrich (German) telling about how they used to use goose fat and spread it on bread or crackers. That HAS to be a variation on your schmaltz. (I don't remember if she had a name for it - might have been schmaltz but we're talking 40+ years ago and I wasn't paying attention.) So thank you so much. You are a delight and I thoroughly enjoy learning from you.
Love ya Mary! From Kentucky!
Thanks for this information I really learn something.
Please do a video on making liver and onions 😘 that is what I’m going to do today and I want to see if you have any different ways🤔
Great idea! Will do!! Love, Mary
Have you got a recipe
Lol. My uncle used to make that and my mom went gaga...
I pretty much ga-ga-gagged. 🤣
I'm thinking now as an adult..kinda dealing with anemic symptoms...I'd LOVE it😂🤤
Sounds delicious
@@MarysNest I would love to see a video on liver and onions! 💖
Great! This is very keto. I'm watching eagerly! ❤Anna
A former New Yorker! I love you more!
Just a point of information: you don't have to use "kosher salt" to make the dish kosher. All salt is kosher. So-called "kosher salt" just refers to the larger size of the grains, because it's the size used in making meat kosher by drawing out all the blood.
The only salt that isn't always kosher is that iodized salt isn't kosher for Passover (which has stricter dietary laws). That's not because of the salt, but because iodized salt contains starch to help it pour, and the starch may be made from grains which aren't allowed during Passover.
Thank you.
Hi Mary! I never heard of Schmaltz before but those crispy chicken skins look delicious! I’m going to try this as I do make ghee so this will be an interesting addition to my flavored cooking oils. Thank you - love your channel and videos! Virginia
Hi Virginia, thank you so much for the kind words! You will love those crispy bits… They are out of this world delicious! And you will really enjoy cooking with schmaltz/rendered chicken fat. It adds a wonderful rich depth of flavor to whereever it’s used… Especially when roasting vegetables. So glad you’re here! Love, Mary
Ok, I am not Jewish, and don’t use schmaltz. I do, however, use what my mama called chicken butter. I’m sure your is better, but mine’s so much easier! I buy the 10 pound bag of chicken quarters and add the “trash” from my celery and onions and carrots that I saved to the electric pressure cooker, along with salt and pepper, and 3 cups of water. I have to do it in 2 batches, as my pressure cooker holds only 5 pounds each time. I cook on the poultry setting. I do not replace the liquid for the second batch, but do add fresh veggie “trash” to it and more salt and pepper. As the chicken cools enough to be able to handle, I pull all skins and bones and shred the meat. I add all of the chicken bones, skins, and juice back to the electric pressure cooker. Then I add fresh veg “trash,” and cook on the broth or soup mode. I strain the resulting liquid into a 2 quart jar and refrigerate overnight. ( I do throw out the bones, skin, and used veggies.). The chicken butter rises to the top and I literally spoon it out into either a pint jar or into a silicon cube tray and freeze. I take the top layer of the broth off with a spoon because it has the sediment in it, and I’m left with gelatinous chicken broth that I use as chicken broth, the chicken butter, and the chicken meat for future use. I use the meat for all the things u said plus chicken salad, chicken casserole, and quesadillas. So quick to cook up and I have all the “free” stuff, too, for making gravy and using the chicken fat in place of butter. My Walmart will frequently have quarters on sale for $.39 a pound. Thanks for all of your hard work.
I understand completely. When I make chicken bone broth - similar to what you are describing here - I always save the chicken fat that rises to the top. It's all rendered chicken fat. Schmaltz is just a name for it as with the name tallow which is rendered beef fat (suet) and lard, which is rendered pork fat. Jewish cuisine is just well known for making it because it is a quintessential ingredient in many of their recipes. Hope this clears up any confusion. Love, Mary
4/14/23: Great Googa-mooga, Mary, this was a wonderful recipe tutorial. I cannot wait to make Schmaltz today...yes Today, and so I'm going to the supermarket and buy some chicken thighs with the most fat on it. I usually avoid buying chicken with fat, but in this instance, I'm going for it. I'm about to embark on making Chicken and Dumplings this Sunday for the very first time, so I think the Schmaltz will come in handy for the dumplings. As far as the chicken bits, they will come in handy too in something else. I love it all. Thanks so much for sharing. I appreciate it.
Mary you are such a delight to watch and get to know, at least it seems that way. You invite us into your kitchen and show us all these great tips and tricks with food but more importantly is who you are that comes through. I’m thinking of using the “crispy bits” as a coating on chicken tenders in the IP air fryer, keto style. That certainly would kick it up next level. I just love your vids, keep up the great work. God bless you and your family. 🤗🙏
Oh Sheri!! Thank you for the kind words!! Love, Mary❤️🤗❤️
Schmaltz and bacon grease are gifts from GOD
N I strain neither, yummy bits!
My family comes from Prussia/Russia.
In our house it was pronounced as Grib en es
Also nicknamed "Jewish Popcorn"
Look so forward to your segments sweet lady......
Hi Maria, Thank you! Love, Mary
I harvest my own small flocks of meat birds and my retired laying hens in small batches throughout the year. I find my retired layers to have abundant fat around the gizzards and in the thighs. Lovely stuff! I’d been using bits of this fat and skimming it from my broth, but I knew I wasn’t getting the most I could from each batch. Thank you for showing me a better way to honor the lives of my animals by more efficiently utilizing those gifts.
By the way, Hubs calls those crispy chicken skin bits “chicken bacon”. 🤣
Any ideas for chicken and turkey feet? Currently I’m making dog treats of them.
Thank you again for sharing your knowledge and experience. I consider you a Texas Treasure.
Blessings and hugs from north Texas.
Hi Mary, I've been watching your channel for several months now and just love the way you present things. You're very easy to follow and I've learned so much already. I have been on the Keto diet for several years and do an enormous amount of research on foods and nutrition. It seems that one of the best things a person can eat is organ meat. I dislike organ meat but want to learn how to make them to taste better. Chicken and beef livers, kidneys, heart, etc. I would be so grateful if you could do videos on that. Thank you for what you do. You bring such knowledge and pleasure during a time when we surely can use it.
Oh Marti, thank you so much for the kind words. I’m so happy that you are joining us here on this traditional foods journey… And I am specially pleased that you are interested in organ meats. Within the week, I am coming out with a video about how to make chopped chicken liver. And I also have a fun video on how to turn beef liver into fried nuggets that are absolutely scrumptious! Be sure to hit the notification bell so you will find out when I come out with the chopped chicken liver video and in the meantime you can watch the beef liver video: ua-cam.com/video/XlsyDIbnPo4/v-deo.html Love, Mary🤗
I am absolutely a fan of yours now - you're wonderful! My Jewish mom did use Crisco but I assume schmaltz makes for better food.
I often place seasoned chicken skins in my air fryer to crisp them up for the guys. There is always a lot of grease left from them. I think I will start saving the grease from that. Thanks
Great to learn this to make matzo ball soup
I just saw a video where someone fried an egg in chicken fat so of course I came here to find out how to render the fat. Thanks!
Nice and good
Try this for a fantastic snack.., take the chicken skin and wrap it around a chunk or fingerling of your favorite bulk sausage, pin it with a toothpick, and deep fat fry till crisped. (My New Wave oven does a good job too)
Talk about jaw dropping good!
Wow! Sounds scrumptious! Love, Mary ❤️🤗❤️
My grandmother always said rendered chicken fat made the very best cookies. She was right; her cookies were the BEST!!!! 😉
I do render the fat when I butcher chicken, but I don't add the seasonings. Thank you for the video, it was interesting to see how you fo yours. God bless!
Oh wow! I bet those cookies were delicious! Love, Mary
How much chicken fat was in her recipe? And what type of cookie? I’m intrigued.
@@dawnesmith-sliming7004 I don't think she had a special cookie recipe to use the rendered fat. She just used it instead of butter or lard.
@@dawnesmith-sliming7004 when I use it, I replace part of the butter.
You're such a jewel, Mary. Love your presentations. You introduce the best of the best ideas. They are pleasant, fun, practicable, educational and very thorough (I need thorough.) Thank you for bringing delightfulness into my kitchen! You're the best!
May I say that almost all of my friends and family do not enjoy or venture to look for the nutrition and enjoyableness in cooking and foods. They have no understanding of the importance to our families good cooking is. Often, at family gatherings my sisters, nieces, nephews, etc. serve food prepared by a restaurant or packaged food. Catering has it's use, of course. But, to have a constant diet of preservative, colored and artificially flavored foods is a great health risk.
Thanks for sharing your knowledge.
Oh June!! i’m so glad you’re here with us on this traditional foods journey! Love, Mary❤️🤗❤️
My Old Aunti would Render Chicken Fat for Pie Crusts... She said it make them taste better lighter fluffer etc
Great recipe because my chickens have a big quantity of fat. What do you think of adding also a few cloves of garlic? Will try tomorrow because today i'm dissecting a big hen filled of fat😋😋
I love your method. No splatter! I never would have thought to put the lid on! My mother used too jokingly say
"schmaltz I'm greev'n for ya".
Question about freezing the fat before rendering it. Does it not get water in it from the freezing process and then splatter?
TIA.
Peace
in jamaica we use chicken backs in order to render fat
I wonder how schmaltz and olive oil mayonnaise would taste like? I would definitely try it out soon.
Baconaisse!
Someday I will do this
Hi! So, I must ask, what are the top three recipes you use schmaltz for? 😋
Thank you so much for your videos! I make your chicken bone broth every time we have a whole chicken. Would the skin from the bone broth still be useful here? Thank you!
Call me late to the party, but I need to make some schmaltz for a Christmas recipe. (Turning on my Gentile relatives to some yumminess!) I used to watch my N.Y., Russian Grandma, and my father make it. But did I pay attention so I could make when I grew up? Nah! I do remember my Grandmother pronouncing the crispy chicken skin and onions "GREH'-Vin". Well that was her broken English and my father's pronunciation . My dad used to wait anxiously for the Grievin to be done and eat it on a good chunk of crusty white bread . It was yum! Thanks for the recipe.
Ty
Hi, another great and informative video 👍. I have a few questions if I may: I prefer to cook chicken with skin on and bone in, is there another way to gather the chicken fat? Perhaps the drippings from cooking chicken or the surface fat from stock/broth making. Is the salt and pepper purely for flavour or are they required for the rendering process?
Hello Mary, thank you for your videos!!! They are very helpful. I have a question regarding that video. If I collect the chicken bones and chicken skin in a zip bag and freeze them and later on I add more of those and continue freezing them..is that possible ?? or should I not any chicken skin or bones to the frozen ones ?
I hope you have a great Memorial Weekend!
Hi Mary, I've just began homesteading in Alaska and I am trying to utilize all parts of the chickens. Can you still do this if you have tiny pieces of chicken meat attached to the fat? I cut as best I could and have gotten bits of chicken meat that I couldn't pick off without wasting so much fat. Thank you for this easy tutorial! ❤️❤️
really would love to know if and how on Salmon fat/oil rendering . its supposed to be super healthy ♥
That’s an interesting discussion. I’m wondering… Does the salmon oil come from the liver of the salmon… As in cod liver oil… Or is it rendered in a different way? I need to research this. Thanks for bringing this topic up. Love, Mary
Hi MAry! 4 inches and more coming in Co so am canning up bone broth. I am wondering if you can tell me how to process the fat that accumulated on top of the broth. I watched this video but am not sure it is applicable to the cooked fat on the broth. THank you so much- so enjoy learning so much from you!
I have a question about bone broth. Is it better to use raw bones instead of cooked or does it matter?
I can’t wait to make crispy chicken skin bits for a keto salad!
Hi Mary, I have saved and froze the fat from bone broth. Can I add this to the recipe?
Hey Hi! can I make it with the InstantPot? Thanks
HI!! I'm looking for a video to process turkey fat. Is it the same as processing chicken fat? Thanks. 💚
@Mary's Nest : When I render the chicken fat and put it into a jar, the fat separates into 3-4 layers. Which layers would be best for soap making and which layers would be best for using to fry food? Thank you!
I’m just bought 40lbs of chicken skin because I’m planning on cooking them for some chicken skin nachos. Instead of using chips. So I was wondering what I’d do with the drippings. Now I know