chicken fat
Chicken fat is primarily a source of fat (about 100% by weight in pure rendered form) and contains both monounsaturated and polyunsaturated fats; it also provides fat-soluble vitamins including vitamin A and trace minerals found in poultry.
About
Chicken fat, known as schmaltz in Yiddish, is rendered poultry fat extracted from chicken skin and fatty tissues. It is a semi-solid fat at room temperature, typically pale yellow to golden in color, with a mild, distinctly poultry-forward aroma. The fat melts at approximately 130–150°F (54–65°C) and solidifies when cooled. Schmaltz has been a cornerstone of Jewish, Eastern European, and Central European cuisines for centuries, traditionally rendered at home by slowly heating chicken skin and trimmings until the fat separates from solids (called gribenes or cracklings), which are then strained and reserved. The fat's composition includes oleic acid (a monounsaturated fat) and linoleic acid (polyunsaturated), with a notable content of cholesterol.
Culinary Uses
Chicken fat serves as both a cooking medium and a flavor enhancer in numerous culinary traditions. It is employed for sautéing vegetables, frying potatoes, and pan-roasting meats, imparting a savory, umami-rich depth. In Jewish cuisine, schmaltz is fundamental to dishes such as chicken soup (Jewish penicillin), matzah balls, and various braised preparations. The rendered fat also functions as a shortening in baked goods, particularly pie crusts and pastries, producing tender, flaky results. Gribenes—the rendered solids—are served as a crispy garnish, mixed into chopped liver, or incorporated into traditional dishes. Beyond Jewish cooking, chicken fat appears in French preparations (as an alternative to butter or oil), Brazilian cuisine, and various Central European traditions.