Schmaltz--Rendered Chicken Fat
Over the last few years, we've slowly moved away from a lot of conventional thinking when it comes to food and cooking.
We stopped replacing fancy non-stick skillets every few years and started cooking almost exclusively with cast iron and stainless steel. We traded seed oils and margarine for real butter, olive oil and the natural fats that come from the animals we raise.
A lot of this started with simply asking more questions.
Why did older generations save everything? Why were traditional foods pushed aside? Why did convenience become more important than quality?
Which leads us to this week's discovery:
Rendered chicken fat is called schmaltz.
Yes. Schmaltz.
And if you're a baseball fan, you may immediately think of John Smoltz. We did too. Different spelling. Different purpose. Although both apparently had a pretty strong following.
If you've been around here for awhile, you know we've talked about chicken skin before. We love seasoning it and baking it in the oven until it turns extra crispy. Think homemade pork rinds, but chicken. We crumble it over baked potatoes, salads or honestly just snack on it straight off the pan.
And when the pan comes out of the oven, we don't waste the fat.
We carefully pour it into a bowl, strain it later and use it for cooking, roasting vegetables, seasoning cast iron skillets and adding flavor to meals.
Years ago, we probably would have thrown it away without thinking twice.
Now it feels strange not to use it.
A lot changes when you start questioning what "normal" is supposed to look like.
Crispy Chicken Skin + Homemade Schmaltz
Ingredients:
Chicken skin
Salt
Your favorite seasonings
Directions:
Preheat oven to 375 degrees.
Spread chicken skin in a single layer on a parchment-lined baking sheet or cast iron skillet.
Sprinkle with salt and your favorite seasonings. We like garlic powder, smoked paprika and black pepper.
Bake for 30-45 minutes, depending on thickness, until the skin is crispy and golden brown.
Remove the crispy skin and set aside for snacking, salads or baked potato toppings.
Carefully pour the rendered fat from the pan into a heat-safe bowl or jar.
Strain once cooled slightly and store in the refrigerator.
Use the schmaltz for frying eggs, roasting vegetables, cooking potatoes or seasoning cast iron pans.
