so I'm going to come right out and admit how stupid I am: is the fat off

M

marilynfl

Moderator
the top of the chilled chicken broth that I make--fat that I carefully scrap off and throw away--chicken schmaltz???

I know the term, but always associated it with the phrase "rendered chicken fat." I've rendered pork fat into lard and no liquid/simmering was involved. So the fat on top of the jellied chicken broth didn't seem like it could be the same thing.

However...I have TWO large bowls of broth cooling in the frig and lots of golden fat on top, so I'm asking now: should I save it...or toss it as per usual?

 
If it's not a lot and you don't care about clear broth, I just stir it back in. Fat = Flavor

 
Not in my case. Chicken fat floating in soup actually nauseates me, which is one reason

I always skim it off. BUT....I remember the first time i made home fries with a small container of duck fat and--while I didn't like the meaty smell--the taste was sublime.

So I was wondering if this fat would work with potatoes as well.

One of my earliest memories was going to my Serbian grandmother's house for Orthodox Christmas (Jan 7) and sitting on some relative's lap while they fed me a bowl of chicken noodle soup. The bowl was glistening with fat and I almost threw up from the smell. Well, that and the pig's head with the apple in its mouth staring at me across the table.

oh, those fond Burl Ives childhood memories...

 
I never keep the fat (schmaltz) from my chicken soup

but some use it like other fat (duck fat, etc.) and I think (not positive though) that it is the fat of choice for chopped liver.

 
I make a lot of turkey/chicken stock. I put it into bowls and then into the fridge

The stock congeals and so does the fat on top. I always remove all of it and toss it into the garbage.

 
I use it for making a roux for chicken pot pie, for example, but I don't think

it is really schmaltz.
When making duck fat for instance, you take the duck skin and put it over a low heat to render the fat--and THEN, ta da, you have those wonderful criblings to sprinkle on a salad--or eat out of hand.
The big appy in upscale restaurants now is something like chicken fried chicken skin (!).

 
Normally I skim and toss, but this week, you may want to save it in case you don't

have enough turkey fat with which to make the gravy on T-day, rather than making up the difference with butter, as some recipes suggest.

Since gravy is considered a beverage in our family, I make about 5-6 quarts so there's enough for everyone to take some home with them. smileys/smile.gif

 
I used to use it as a soup or casserole starter instead of butter,

or to enrich veggies, rice or noodles, freezing it flat to ease breaking off what I needed. After Dh's gall bladder scare, it gets tossed in favor of a light spray oil and added spices smileys/smile.gif Colleen

 
Scmaltz is made from that white piece of fat just inside the chicken which we all throw away.

Skin too - you can save them from chickens (in freezer). Deadly though.

 
Most of you refrigerate the fat and then take it off the broth? Marilyn, check this out.

Wow- I haven't done that for years. Since I discovered fat separators. I am putting in a link to show you if you don't know what they are- they come in plastic and glass- and they work really well- at least the ones I have do. I have 2- 4 cup plastic separators and when I make stock/broth I put it all through the separators and pour off the fat immediately instead of having to wait. So I can put the stock/broth away immediately or use it immediately before it starts to cool down. It was an amazing moment when I first saw how well they work. I make probably around 16 qt. of stock every month or so (have a big "bone bag" in the freezer for carcasses and other bones) and I use them all the time. But then we do not go out to eat and I don't buy take-out food so I am making almost everything we eat. I like the plastic separators more than glass- glass is too fragile.

So, you pour stock into the separator and wait just a minute or so. The fat rises to the top. Then you start pouring- at first you just pour off the first tiny bit out of the spout as it will be fat- then pour the broth into a container- watch carefully until the fat comes into the spout- when it does, stop. Now you have all the fat in the separator and you can either dump it or use it later for something else.

Here is what I am talking about- I couldn't find mine- but this one is close even though it holds only not quite 2 cups:
http://www.chefsfirst.com/Gravy-Separator-Plastic-1-75-Cup-Measure-Strainer-p/NORP3023.htm?gclid=CjwKEAiAjcDBBRCJxouz9fWHynwSJADaJg9Bn6IkiKonjaEVtgXmK0nU6g0LFI6jVM5fUEjpd9lO2BoChwjw_wcB

 
Look at this description of Schmaltz

www.huffingtonpost.com/.../schmaltz-recipe-chicken-fat-should-be-using_n_636827...
Jan 6, 2015 - Schmaltz is essentially chicken fat that's been rendered, or melted down to a lard-like state. The butter-like substance has a fluffy, rich essence of fried chicken that, when incorporated into veggies, breads and meat dishes, adds a savory bang that olive and vegetable oils can only dream of.

 
Thanks all. Excellent info. Elaine's note made me realize that since I'm using

Rotisserie chickens, some of the fat has already dripped away in the store's oven. This could explain why the chilled fat off the top of my finished broth is less solid that I expected and not visually what I have seen in photos.

 
I use those fat separators as well, Cathy, and

have a 16 oz as well as 32 oz. They're great! I still end up skimming a bit of fat though sometimes on soups and such once they're chilled. Love the fat separators especially for making gravy.

 
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