CHICKEN FAT~ SCHMALTZ~СМАЛЕЦ

[@lmuledeer388]

I have never heard of rendering chicken fat, and it is so easy. What a great way to use up what most people toss out. I love your videos and all your knowledge that you share. It's amazing how much you know and share with us. Thank you so much. And keep the stories coming too. They are so interesting. 🤗

[@lulishomestead6767]

Glad to share.

[@mompofelski4191]

Our German grandmother told how her mother would make schmaltz with goose fat and added some herbs to it to make a spread to put onto rye bread. She said it was an acquired taste. She told me this 40 years ago - and only recently did I even HEAR the word again. So this is amazing.

[@lulishomestead6767]

Your post makes me smile. I'm glad to bring your grandmother memories backs

[@notchamama7571]

I can’t imagine how amazing goose schmaltz would be! I love goose liver pâté!

[@greenmama54]

My grandmother used to do this. We raise chickens every year and I never even thought about rendering until I watched your video. This is the second year I've done and used schmaltz. I deboned and used the skin off chickens to make it too. I just put it in the fridge when I don't have much. I use it up!!

[@turninggroundyoga]

What a gift, to have learned all of these traditional food storage skills from your mom. Thank you for sharing these tips and tricks with the rest of us. We just did our chickens over the weekend and I have plenty of canning to do. This video will definitely come in handy ❤

[@lulishomestead6767]

Glad to share. These "old school" practices are coming back in style. Glad to hear that you also raise your own meat! Great job!

[@dawnk2091]

Thank you for sharing and keeping this knowledge from our ancestors available. I've been enjoying your tincture videos too.

[@lulishomestead6767]

Thanks! I am happy to share

[@shannonkatereadsstuff]

I can’t wait to do schmaltz this week! I also open kettle can the fat - no germs can really penetrate solidified fat once it’s cooled down, so I have no problem with this method.

[@lelaandrews5439]

I feel so guilty for tossing out all the fat for 50yrs plus 😭,my mom would always ask me why I wasn't using it, I miss her too. Thank You for sharing and teaching us the uses for food.

[@lulishomestead6767]

That generation knew how to survive. I've learned from my мама who survived the WWII and starvation after the war.

[@WillowsGarden]

Yes, I use to render tallow when we had hog processing day. Then the cracklings we used in cornbread, delicious. Thanks for sharing and have a blessed night!

[@lulishomestead6767]

Cracklings! That's the word, mama put them on potatoes.

[@elenakurus2010]

Благодарю золотце

[@lindagalecrocilla9058]

How long will the schmaltz keep when stored like this? I don't have access to chickens, but I have made it with turkey skins. I guess it's pretty much the same. I don't have space to store it in the fridge and I don't have a freezer, so I think some form of canning should work. this seems better than water bath or pressure canning.

[@lulishomestead6767]

Turkey is different, usually less yellow, and has a different taste. I keep my rendered fats for about 2 years in cool storage

[@dianemiller1384]

❤

[@shodson314]

I am so impressed with this. I have heard of smaltz throughout the years but have never seen it used or knew how easy it is to get. How long will it keep in a jar?

[@lulishomestead6767]

Happy to share. I just finished a jar from 2019.

[@মাইনকারচিপ্পা]

After stopping North American nasty filthy seed oils, I make this regularly.

[@comfortcreekranch4948]

Thank you!

[@lulishomestead6767]

😀

[@shellbells339]

Do your lids actually seal during blanket time? Im looking for a way to preserve my chicken fat in hopes of getting enough to actually fry chicken in it. Im cooking thighs every 3 days, and I've saved so much broth and even made delicious bone broth. This is the first time I see that we can actually preserve schmaltz. Thank you sooo much. Definitely a new subscriber!

[@lulishomestead6767]

I pressure can bone broth for 30 min. But fat seals very well under blanket.

[@Free-Thinker]

@@lulishomestead6767 can the fat be canned in case some contaminate does get in?

[@IndigoRoses7]

Beautiful process. Such a rich, nice color! I've begun to have passion for properly rendering all different types of animal fat..beyond for cooking and flavoring dishes, beef tallow and pork lard can be used to make amazing homemade face creams too.

[@liliaamaral5186]

Yes! I love to use beef tallow for soaps and creams

[@lulishomestead6767]

Using for topical salves is good. Especially beef tallow, it absorbs very well.

[@frogmarch1000]

Do you have to keep it in the fridge when you open the jar to use?

[@lulishomestead6767]

Good question. I do not keep it in the fridge. How, I know some people do to keep it from turning rancid

[@ZedEdo-t5p]

😊

[@louisepatteson9652]

Thank you for sharing one of your Mama’s recipes and methods. I made some lard and put all the 4 jars in the fridge. Would this method work for lard and tallow ? I bought 12 chickens and cut them up and put them in the freezer but did not save the fat! I feel so bad, I won’t be doing that again . I will keep it from now on. I got a lot out of your video thank you.

[@lulishomestead6767]

I am happy to share. The same process works of tallow and lard. I just cut them in smaller pieces, they melt a little slower than chicken. Take a look at my lard video.

[@leaannebrummett9159]

Thank you! I was told it had to be frozen.

[@lulishomestead6767]

It’s shelf stable in my home

[@zinnialady5153]

Very interesting, thank you for sharing.

[@lulishomestead6767]

Thanks

[@debrakrause9174]

Beautifully done! You have a great communication and presentation gift! I cook and bread bake. I love making as much as I can can homemade and healthy. Thank you for your time.

[@lulishomestead6767]

You are so kind, thank you

[@RecoveringCarboholic58]

I am definitely going to try this.

[@lulishomestead6767]

Best wishes!

[@dorenawaltman4561]

Need that information, am in the process of cooking chicken fat, And needed to know the last step, thanks a million

[@lulishomestead6767]

Glad it was helpful!

[@martiadams1534]

🦃🐔🐓🐣🐤🐥🦃🐔🐓🐣🐤🐥🦃🐔🐓🐣🐤🐥🐔🐓🐣🐥🐔🐓🐥🐔🐓🐣🐤🐥🐔🐓🐣

[@lulishomestead6767]

😂

[@leyniaLip]

Yesterday I watched your video from seven months ago. I hope you are doing well.

[@lulishomestead6767]

Thank you, I'm doing much better!

[@leyniaLip]

@@lulishomestead6767 Glad to know that.

[@Carma1900]

I see Italians doing blankets

[@notchamama7571]

I just bought 20 pounds of chicken skin from a local butcher to make this!

[@ediemurray1692]

I do it almost the same way

[@lulishomestead6767]

Awesome! Would you mind sharing your method?

[@gregsclavius8806]

turn the music off

[@lulishomestead6767]

Sorry you didn’t like music. I try to keep it soft.