Schmaltz - thefarmingchefs

Making your own schmaltz

Schmaltz is a traditional rendered chicken fat used in Ashkenazi Jewish cuisine, especially for cooking and making matzo balls. We love it on the farm, as we produce it ourselves and it adds a great depth of flavour to many dishes. It’s perfect for roasting vegetables.

Making schmaltz

Schmaltz, or rendered chicken fat, is a rich source of healthy fats, providing about 115 calories per tablespoon. It contains ~12.8g of fat, including 3.5g of saturated fat, 5.7g of monounsaturated fat, and 2g of polyunsaturated fat. When sourced from regenerative farms , it has higher levels of omega-3s and fat-soluble vitamins like A, D, and K2, supporting brain and heart health. Unlike industrial fats, regenerative schmaltz comes from pasture-raised chickens with diverse diets, leading to a more balanced fat profile. It’s a nutrient-dense, flavorful alternative to processed oils, ideal for cooking, roasting, or enhancing traditional dishes.

Serves:

4 cards of 25o gram

Time to Prepare:

15 min

Time to cook or cure:

1 hour

Skill

rendering

Serves:

4 jars of 250 gr,

Time to Prepare:

20 min

Time to cook or cure:

1,5 hours

Skills:

Rendering

Ingredients & Tools

Ingredients

1.100 gram of chicken fat (harvest from slaughter)
400 ml water.

Tools

Large skillet or saucepan
Fine mesh strainer or cheesecloth
Heatproof bowl or jar for storage
Wooden spoon

Useful Guidelines for Rendering Fat (Schmaltz, Lard, Tallow, or Duck Fat)

Use High-Quality Fat – Choose fat from pasture-raised, regeneratively farmed animals for better flavor and nutrition. For schmaltz, use chicken skin and fat; for lard, use pork fat (leaf lard is best); for tallow, use beef or lamb fat.
Chop Small for Even Rendering – Cut the fat into small pieces or grind it to speed up the process and ensure even melting.

Directions

Simply follow these steps in order to make schmaltz:

Instructions:

Prepare the Fat: Chop the chicken fat into small pieces.
Start Rendering: Place the chicken fat and water in a skillet over low to medium heat. The water helps prevent burning as the fat renders out.
Slow Cook: Stir occasionally and cook for about 45-60 minutes, until the fat is fully melted and there are only pieces of sinew left.
Strain: Pour the liquid through a fine mesh or cloth.
Place in fridge until the fat is solid. Separate the water.
warm the liquid up in order to transfer it to a clean heatproof jar and let cool before putting it in the fridge or freezer.