Homemade Shmaltz Recipe
Shmaltz, rendered chicken fat, is used best for frying (instead of oil or butter) or as a spread for bread. Shmaltz came into Ashkenazi Jewish cuisine from the prohibition to fry meats in dairy based liquids and the inability to obtain oils in Eastern Europe from other parts of the world. Since then, it’s become more of a tradition than a necessity. For exclusive WOJ content on other Israeli kosher foods, click here


· 1 lb. chicken fat from your butcher, finely chopped 
· 1⁄4 lb. chicken skin from your butcher, roughly chopped 
· 1 medium onion, finely chopped 
· Kosher salt, to taste 


Put chicken fat and skin, onions, salt, and 3⁄4 cup water into a 12" skillet over medium-low heat. Cook, stirring, until fat has rendered and skin is crisp, about 1 1⁄2 hours. Strain, reserving crisp skin to use as a garnish for sautéed greens or chopped liver. Schmaltz will keep, in a tightly sealed container in the refrigerator, for 2 weeks. 

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