Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
Falafel
Fish
Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Kosher Seasonings

Schmaltz (rendered chicken fat) (p. 9)
Recipe Ingredients:
  • 2 C. chicken fat
  • 1 medium onion, thinly sliced

Jewish Home Cooking - Yiddish Recipes Recipes
Jewish Home Cooking

Yiddish Recipes Recipes

(excerpted): . . . I collect fat in a plastic bag that I keep in the freezer for up to three months. . . When I have saved about 2 cups of fat in my freezer, I render it. You can render the fat and turn the skin into griebenes while still frozen.

Chop the frozen pieces of fat coarsely, then put them in a skillet with enough water to barely cover. Place over low heat. the fat will start liquefying when the water begins to simmer.

When the fat appears about half rendered and the water has evaporated, add the onion. Continue to cook over low heat until the cracklings and onion are well browned. Pour the fat through a strainer into a jar. It will keep in the refrigerator, tightly covered, for several months. Save the onions and griebenes to flavor dishes, or, if you dare, eat them as is, sprinkled with salt.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods