schmaltz

I have recently made 2 gallons of chicken broth using backs. The backs had skin and therefore fat. I have skimmed the fat off and frozen the broth, but am now wondering if I can use the fat as I would rendered chicken fat (AKA schmaltz) It seems to good to just throw away. For now I have it in the fridge so if it is not possible let me know. Thanks.

I have recently made 2 gallons of chicken broth using backs. The backs had skin and therefore fat. I have skimmed the fat off and frozen the broth, but am now wondering if I can use the fat as I would rendered chicken fat (AKA schmaltz) It seems to good to just throw away. For now I have it in the fridge so if it is not possible let me know. Thanks.

Bob,
You have just rendered chicken fat, albeit in a different way. Unless you used aromatic herbs in your chicken broth, the rendered fat should be indistinguishable from fat rendered otherwise. Have at it, I say!

Mark Lipton

Bob, You have just rendered chicken fat, albeit in a different way. Unless you used aromatic herbs in your chicken broth, the rendered fat should be indistinguishable from fat rendered otherwise. Have at it, I say!

Mark Lipton

Thanks Mark. I have also found a source for duck fat and what I would consider a good price. I will now have to find recipes for that. From what I have read here, I am reaping riches.

And after your schmaltz has solidified, buy either a fresh white bread or a challah, spread it on thickly, sprinkle over with salt to taste and then eat. I promise - regardless of your religious and/or metaphysical beliefs that will make you an honorary Jew.

Best
Rogov

And after your schmaltz has solidified, buy either a fresh white bread or a challah, spread it on thickly, sprinkle over with salt to taste and then eat. I promise - regardless of your religious and/or metaphysical beliefs that will make you an honorary Jew.

But then how will Bob be able to make his matzoh balls?

Mark Lipton

When we make stock we strain (though cheesecloth) stock, fat and all into two six cup cylindrical containers. The fat keeps the stock for longer storage in the fridge. We do use the fat as well as suggested above.

When we make stock we strain (though cheesecloth) stock, fat and all into two six cup cylindrical containers. The fat keeps the stock for longer storage in the fridge. We do use the fat as well as suggested above.

Carl, this worked out to be 2 gallons of stock. I checked out some zip lock bags by putting water in it and hanging upside down for 2-3 hours without leaks. So, that gave me the liberty of putting 1/2 gallon in each bag, which should be enough stock to make 2 pots of soup which I make about twice per month. I'll use as much as I need and freeze the remainder in an ice cube tray.

I bought chicken backs frozen, and used about 5-6 pounds of them for this stock, and kept the rest frozen. Chicken backs run $0.67 per pound, and even including the onion/celery/carrots it makes for pretty cheap stock. I might try buying a 10 pound bag of leg quarters and cutting the back parts off them for stock grilling the legs and thighs to feed the guys at the golf course.

I do though like the idea of the fat sealing the top of the stock and insuring a longer fridge life. Thanks.

Carl, this worked out to be 2 gallons of stock. I checked out some zip lock bags by putting water in it and hanging upside down for 2-3 hours without leaks. So, that gave me the liberty of putting 1/2 gallon in each bag, which should be enough stock to make 2 pots of soup which I make about twice per month. I'll use as much as I need and freeze the remainder in an ice cube tray.

I bought chicken backs frozen, and used about 5-6 pounds of them for this stock, and kept the rest frozen. Chicken backs run $0.67 per pound, and even including the onion/celery/carrots it makes for pretty cheap stock. I might try buying a 10 pound bag of leg quarters and cutting the back parts off them for stock grilling the legs and thighs to feed the guys at the golf course.

I do though like the idea of the fat sealing the top of the stock and insuring a longer fridge life. Thanks.

We use three pounds of fowl parts (parts is parts right) to make the three quarts of stock. I may have it wrong, but your stock doesn't sound very rich. After it has cooled down, can you stand a knife up in it?

We use three pounds of fowl parts (parts is parts right) to make the three quarts of stock. I may have it wrong, but your stock doesn't sound very rich. After it has cooled down, can you stand a knife up in it?

Carl, I can't do that in thestock, but can in my coffee!

Sounds like it's time to make chopped liver!!!

[Robin Garr]

Does anybody want to volunteer to go look at the nutritional analysis of this stuff? Pure fat, as calorie-dense as it gets, and soft at room temperature, it's probably a natural trans fat. Good stuff, if your goal is to bulk up.

Schmaltz is just pure chicken fat. 3500 calories to the pound, as is true of all fats and oils. Being an animal fat, it is mostly saturated fat.

There are no natural trans fats.

-Paul W.

[Robin Garr]

There are no natural trans fats.

Better take another look. Natural trans fats may not be as bad for us - see link below from the Harvard Medical School Health Publications - but they absolutely do occur in some animal-based fats including beef fat and butter. The giveaway, usually, is that they're soft at room temperature. In some jurisdictions butter has actually been banned under no-transfats laws.

http://www.health.harvard.edu/press_rel ... al-version

In some jurisdictions butter has actually been banned under no-transfats laws.

Yaaargh. Butter banned? Is there life without oxygen? Is there life without water? Can there be life without butter?

Say it isn't so. Please!!!!!

There are no natural trans fats.

Better take another look. Natural trans fats may not be as bad for us - see link below from the Harvard Medical School Health Publications - but they absolutely do occur in some animal-based fats including beef fat and butter. The giveaway, usually, is that they're soft at room temperature. In some jurisdictions butter has actually been banned under no-transfats laws.

http://www.health.harvard.edu/press_rel ... al-version

Robin,
I am very skeptical about the information provided in that blurb. While there may be some amount of natural trans fat produced in ruminants, that should have no impact on the fat present in poultry fat. Biologically, only cis unsaturation occurs in fatty acids (the result of an enzymatic conversion too complex and tedious for me to expound on here). And, for the record, softness at room temperature is the hallmark of unsaturation, not of trans fats per se. Hydrogenation of vegetable oil, the process by which trans fats are made, converts liquid vegetable oil to waxy fats such as margarine or Crisco™. It has to do with how easily the fatty acids pack together, something that trans fats and saturated fats do far more easily than (cis) unsaturated fats do.

Mark Lipton

[Robin Garr]

I am very skeptical about the information provided in that blurb.

Mark, I respect your knowledge ... obviously I don't profess expertise in chemistry, a subject to which my last exposure was qual analysis in college, just before I decided to go for the English major.

I did try to practice Google Due Diligence, though, by going with the report from Harvard Medical School rather than Patch.com ...

Thanks, Robin--you learn something new every day.

I wonder what percentage of trans fatty acids is present in ruminant fat, versus the percentage in artificially-hydrogenated vegetable fats? How much trans fat is present in clarified butter, for example, versus margarine or Crisco?

-Paul W.

[Robin Garr]

I wonder what percentage of trans fatty acids is present in ruminant fat, versus the percentage in artificially-hydrogenated vegetable fats? How much trans fat is present in clarified butter, for example, versus margarine or Crisco?

I would guess it's small, and also notice Prof. Lipton's skepticism. I thought the Harvard Medical School imprimatur was somewhat reassuring, and I did read somewhere (so it must be true!) about some municipalities trying to require trans fat labeling on pastries made using butter.

It's also worth noting, if the Harvard article is accurate at all, that naturally occuring trans fats don't seem to have the same impact on blood chemistry as the industrial brand, which I'm pretty much willing to avoid.

Funny. I'm a foie fool and an unreconstructed baconator, and am ready to chew the fat with the next guy, but chicken fat just does not appeal to me at all. I prefer a good country butter or the other two I mentioned if I am indulging in animal fat. I guess the flavour just doesn't appeal to me as I wasn't brought up on it?

Funny. I'm a foie fool and an unreconstructed baconator, and am ready to chew the fat with the next guy, but chicken fat just does not appeal to me at all. I prefer a good country butter or the other two I mentioned if I am indulging in animal fat. I guess the flavour just doesn't appeal to me as I wasn't brought up on it?

Bill, I think chicken fat makes the very best fried potatoes. (not french fries)

Funny. I'm a foie fool and an unreconstructed baconator, and am ready to chew the fat with the next guy, but chicken fat just does not appeal to me at all. I prefer a good country butter or the other two I mentioned if I am indulging in animal fat. I guess the flavour just doesn't appeal to me as I wasn't brought up on it?

Bill, I think chicken fat makes the very best fried potatoes. (not french fries)

I agree with that for cooking, Bob (although I'd argue that duck fat is superior for this), I just have no inclination to eat it raw!