Ophelia said...

> Andy wrote:
>> Ophelia said...
>>
>>> "fat and schmaltz" ?? I thought schmaltz was fat?? Please explain?
>>
>>
>> It is a fat. If you pour drippings into a measuring cup and put it in
>> the fridge overnight, there will be a layer of white solid fat on top
>> which you skim off and throw away, the remaining golden fat is the
>> schmaltz an almost "clarified" chicken fat. That's how I understood
>> it. I roasted two birds and did that. I never did use it.
>
> Oh I don't get Shelly's posts. Chicken fat doesn't really solidify, is
> that schmaltz?


Ophelia,

Yes, Mine chilled into two layers overnight. After I skimmed off the solid
white fat, the golden liquid fat is schmaltz. There is pig and goose
schmaltz also.

You don't have to roast whole birds to make schmaltz, you can just use
chicken fat from your butcher. There are some recipes to be found. This one
sounds good although I don't know if it's authentic. Anyone?

http://www.girlsaresmarter.com/tammy/schmaltz.html

Best,

Andy