"Paul M. Cookless" wrote:
> "Choco" wrote:
> >
> > I saw a recipe that indicated that broth should be rendered. �
> > What and how?


It's not possible to render broth, you can only render fat.

> In this case they mean to render the fat, as in to remove it. �
> The easiest way is to let it cool and skim the fat from the surface.


Yes, that's does work well. That's chicken fat, but it's not
schmaltz, schmaltz is rendered fat.

Schmalts is made by rendering, not by cooking in liquid. Rendering
fats enhances and concentrates flavor. When cooking fat in liquid the
flavor in the fat is given up to the liquid and the fat is left
essentially flavorless, it also has a rather short shelf life even if
refrigerated... most folks discard the fat skimed from liquid, it's
tasteless and its texture is actually pretty disgusting (greasy
slime).

Rendered fat is akin to "ghee", is flavorful and has a relatively long
shelf life, when properly prepared and strained of solids it can
remain at room temperature for months... although chicken schmaltz is
traditionally more often refrigerated so it can be used as a spread,
like butter.