Schmaltz and Cracklings
By Lan LamPublished on January 18, 2023
Time
55 minutes, plus 30 minutes cooling
Yield
Makes about ½ cup schmaltz; ⅓ cup cracklings
Ingredients
Before You Begin
One 4-pound chicken should yield ¾ to 1 cup of skin and fat. As you remove the skin, trim and reserve any pieces of fat that are visible. In addition, look for fat in the bird's cavity, near the top of the breast and around the thighs. A sharp chef's knife or kitchen shears make quick work of cutting the skin into pieces. You can double this recipe by cooking twice the amount of skin and fat in a 10-inch nonstick skillet; the cooking time will not change. If using frozen skin and fat, be sure they are fully defrosted before cooking.
Instructions
- Cook chicken skin and fat in 8-inch nonstick skillet over medium-low heat, stirring occasionally, until there is barely any sizzling and skin is crisp and golden brown, 50 minutes to 1 hour 10 minutes (skin should fry gently throughout cooking). Meanwhile, line large plate with double layer of paper towels.
- Strain schmaltz through fine-mesh strainer into medium bowl. Transfer chicken skin to prepared plate; spread into single layer and season with salt and pepper to taste. Let schmaltz cool completely, about 30 minutes, then transfer to airtight container. (Refrigerate schmaltz for up to 1 week, or freeze for up to 3 months. Cracklings can be stored at room temperature for up to 4 days.)
Time
55 minutes, plus 30 minutes coolingYield
Makes about ½ cup schmaltz; ⅓ cup cracklingsIngredients
Ingredients
Ingredients
Why This Recipe Works
Rendering chicken skin and fat to produce schmaltz has been done for centuries. All you do is cook chopped skin and fat in a nonstick skillet very gently and slowly—it takes roughly an hour—and then strain it. The golden fat can be used for anything from enriching matzo balls to sautéing vegetables or frying potatoes. Plus, it rewards you with chicken cracklings, which can be added to anything that needs a crunchy, savory burst.
Before You Begin
One 4-pound chicken should yield ¾ to 1 cup of skin and fat. As you remove the skin, trim and reserve any pieces of fat that are visible. In addition, look for fat in the bird's cavity, near the top of the breast and around the thighs. A sharp chef's knife or kitchen shears make quick work of cutting the skin into pieces. You can double this recipe by cooking twice the amount of skin and fat in a 10-inch nonstick skillet; the cooking time will not change. If using frozen skin and fat, be sure they are fully defrosted before cooking.
Instructions
- Cook chicken skin and fat in 8-inch nonstick skillet over medium-low heat, stirring occasionally, until there is barely any sizzling and skin is crisp and golden brown, 50 minutes to 1 hour 10 minutes (skin should fry gently throughout cooking). Meanwhile, line large plate with double layer of paper towels.
- Strain schmaltz through fine-mesh strainer into medium bowl. Transfer chicken skin to prepared plate; spread into single layer and season with salt and pepper to taste. Let schmaltz cool completely, about 30 minutes, then transfer to airtight container. (Refrigerate schmaltz for up to 1 week, or freeze for up to 3 months. Cracklings can be stored at room temperature for up to 4 days.)
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