Schmaltz (Grieven): The Best of the Best

The aroma still wafts back to me sometimes – my grandmother’s tiny kitchen, filled with the rich, savory scent of rendered chicken fat and onions. It wasn’t just a cooking process; it was an alchemy. The way she transformed humble ingredients into liquid gold, ready to elevate everything from her famous matzo ball soup to simple, pan-fried potatoes. Each batch of schmaltz was a legacy, a taste of home passed down through generations, and a reminder of the love she poured into every dish.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yields: Approximately 1 pound
• Dietary Type: Dairy-Free

Ingredients

• 1 pound chicken fat, with skin (from uncooked chicken)
• 3 large onions
• Peanut oil
• 2 teaspoons baking soda
• 2 teaspoons salt

Equipment Needed

• Large skillet
• Paper towels
• Plastic freezer bags

Instructions

1. Begin by coating the bottom of a large skillet with a generous layer of peanut oil. The exact amount depends on the size of your skillet, but ensure the entire surface is lightly covered.

2. Place the skillet over medium-high heat. Add the chicken fat with skin, quartered and thinly sliced onions, and salt to the pan.

3. Sauté and render the ingredients, stirring occasionally, until the skin and onions turn a beautiful golden brown and become crisp, but be vigilant to prevent them from burning. This process should take about 20-30 minutes, depending on the heat and your pan.

4. When the onions are nearly finished, add 2 teaspoons of baking soda to the mixture. The baking soda will cause a slight foaming reaction, which helps to further crisp the onions and render out any remaining impurities from the chicken fat.

5. Remove the skin from the skillet using a slotted spoon and place it on paper towels to drain any excess fat.

6. Once slightly cooled, break the skin into small pieces. These crispy pieces are called “grieven.”

7. Return the grieven to the skillet with the chicken fat and onion mixture. Stir to combine.

8. Divide the grieven into 3 to 4-ounce portions.

9. Transfer each portion into tightly sealed plastic freezer bags.

10. Freeze each portion for at least 3 weeks or indefinitely, using it as needed. This allows the flavors to meld and deepen over time.

Expert Tips & Tricks

• Don’t overcrowd the pan: If you are working with a smaller skillet, render the fat in batches to ensure even cooking and crisping. Overcrowding will steam the ingredients instead of frying them.
• Use the right type of onion: Yellow onions are ideal for schmaltz because they caramelize beautifully and have a balanced sweet-savory flavor.
• Control the heat: Keep a close eye on the heat level. If the onions are browning too quickly, reduce the heat to medium to prevent burning. Burnt schmaltz is bitter and unpleasant.
• Strain for pure schmaltz: For a smoother, more refined schmaltz, strain the rendered fat through a fine-mesh sieve lined with cheesecloth after removing the grieven. This will remove any small bits of onion or impurities.
• Infuse with aromatics: For added flavor, consider adding other aromatics to the schmaltz while rendering, such as garlic cloves, fresh herbs (thyme, rosemary), or even a dried chili pepper.
• Use rendered chicken fat within 6 months: Although schmaltz can be frozen indefinitely, its quality may diminish over time.

Serving & Storage Suggestions

Schmaltz and grieven are best used to enhance other dishes. The rendered fat can be used in place of butter or oil for sautéing vegetables, roasting meats, or baking. The crispy grieven are a delicious topping for soups, salads, or mashed potatoes.

• Storage: Store schmaltz in the freezer for up to 6 months for optimal flavor. Thaw it in the refrigerator overnight before using. Grieven can be stored in an airtight container in the refrigerator for up to a week. They may lose some of their crispness, but they will still add delicious flavor.
• Serving: Schmaltz can be used at any temperature, depending on the recipe. It can be melted for sautéing or baking, or used solid for spreading on bread or crackers. Grieven are best served at room temperature or slightly warmed.
• Reheating: Schmaltz can be reheated in the microwave or on the stovetop. Grieven do not typically need to be reheated, but they can be warmed in the oven or in a dry skillet for a few minutes to restore their crispness.

Nutritional Information

Please note that the nutritional information below is an estimate and may vary depending on the specific ingredients used.

Nutrient	Amount per Serving (1 oz)	% Daily Value
Calories	350 kcal	18%
Total Fat	40g	62%
Saturated Fat	12g	60%
Cholesterol	110mg	37%
Sodium	60mg	3%
Total Carbohydrate	1g	0%
Dietary Fiber	0g	0%
Sugars	0g	0%
Protein	0g	0%

Variations & Substitutions

• Duck or Goose Fat: While this recipe is for chicken schmaltz, you can use duck or goose fat for a richer, more intense flavor. The rendering process is the same.
• Vegetarian Option: Unfortunately, there is no direct vegetarian substitute for schmaltz. However, you can mimic some of its savory flavor by using olive oil infused with sautéed onions and a touch of smoked paprika.
• Spiced Schmaltz: Infuse the schmaltz with different spices during the rendering process. Try adding a cinnamon stick, star anise, or a pinch of red pepper flakes for a unique flavor profile.
• Herb-Infused Schmaltz: Add fresh herbs like rosemary, thyme, or sage to the skillet during the last 15 minutes of rendering for a fragrant and flavorful schmaltz.
• Garlic Schmaltz: Add several cloves of smashed garlic to the skillet along with the onions. The garlic will infuse the schmaltz with a delicious garlicky flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen chicken skin and fat?
A: Yes, you can use frozen chicken skin and fat. Just make sure to thaw it completely before rendering. Patting it dry with paper towels before adding it to the skillet will help it crisp up better.

Q: How do I know when the schmaltz is done?
A: The schmaltz is done when the skin and onions are golden brown and crisp, and the fat has been rendered clear. Be careful not to burn the ingredients, as this will give the schmaltz a bitter taste.

Q: Can I make schmaltz without onions?
A: Yes, you can make schmaltz without onions, but the onions add a lot of flavor. If you prefer a plain schmaltz, simply omit the onions from the recipe.

Q: What is the best way to use schmaltz?
A: Schmaltz is incredibly versatile! Use it to sauté vegetables, roast meats, make matzo balls, or even spread it on toast. The crispy grieven are a delicious topping for soups, salads, and mashed potatoes.

Q: How long does schmaltz last in the freezer?
A: Schmaltz can be stored in the freezer for up to 6 months for optimal flavor. After that, it may still be safe to use, but the quality may diminish.

Final Thoughts

Don’t be intimidated by the process – making schmaltz is a rewarding culinary adventure. The rich, savory flavor it imparts to your dishes is truly unmatched. Experiment with different variations and discover your own signature schmaltz. Share your creations with friends and family, and let them experience the magic of this traditional ingredient. I encourage you to try this recipe and let the deeply satisfying flavors of schmaltz (grieven) elevate your cooking to new heights.