Rendering Schmaltz From Chickens We Raised

We raised several batches of meat birds this year and we are doing our best to use every part possible! Today I am showing you how I learned how to render schmaltz from chicken fat. This fat is shelf stable and very tasty!

[@TwoFamilyHomestead]

Saw the title on the video and just had to come see. I'm Jewish and grew up in a VERY Jewish household and my mother would make "schmaltz" and at Passover time we would spread that on our matzo instead of butter (lordy no wonder I grew up a chunky kid) !!

[@FermentedHomestead]

That’s so cool! That does sound delicious though haha

[@charlotter6865]

Turns out schmaltz is lower in saturated fat and higher in monounsaturated fat than butter. Who knew!

[@holyfireoutdoors53]

I am making Matzo Ball soup for the first time and spending the day making Schmaltz for the Matzo balls. Happy Passover!

[@paulgdlmx]

I freeze mine in a shallow shallow tray and when semi-thawed it is easily cut into smaller pieces which, I think, makes it easier to render. Súper yummy.

[@soapsoilandsunshine3241]

So glad I found you. I too could only find Schmaltz being made from skin. I too processed 3 of my old hens yesterday and they had a huge amount of fat inside their cavity. Just amazing and I didn't want to waste it. Thanks.

[@FermentedHomestead]

That’s so awesome! I love this stuff! I cooked my tbone in it last night and it was awesome!

[@slclark209]

Schmaltz is normally made with onion and salt. For the amount you used I would add a large diced onion (or two medium sized) and a bit of salt (@ 1 tsp). Also, if you fry a little longer over a slightly higher heat (watching and stirring the bottom so it doesn't burn) the fat/skin will become crispy like cracklings called Gibenes. They are killer as a snack or to break up over other dishes, salads, etc.

[@debonpanton3366]

Agreed TOTALLY. Didn't know of the name Gibenes but as a kinda snack I know about them.

[@PiccoloMichelaChannel]

I use it for oil lamp, excellent burn, little smoke, good flame. In case someone is interested ☺️

[@FermentedHomestead]

That’s a great idea! I had only hear of that for tallow but it makes total sense

[@lesliekloer8544]

Thank you.

[@fallenangelwi25]

I knew about rendering fat but never thought in a million years about chicken fat!!!! Thank you!!!!

[@FermentedHomestead]

It’s so yum! I hope you get to try it!!

[@fallenangelwi25]

@@FermentedHomestead me too ❤️

[@EventheSparrowHomestead]

Awesome! I love that you didn't waste any part of the meat chickens and that your cat got a treat, too! We will totally do this (I'm getting less squeamish with meat) when Dustin offs our extra roosters soon.

[@FermentedHomestead]

That’s great Jess! I (no so) secretly hope you’ll start eating meat 💜

[@fallenangelwi25]

Videos like this is why I constantly recommend your channel to anyone I can!!! Thank you so much!!!

[@FermentedHomestead]

You are so sweet and I’m so thankful to have you here! 💜

[@fallenangelwi25]

@@FermentedHomestead awe thank you!!!!

[@staceywishart9971]

I learned something new today. I’ve never heard of schmaltz. However I’ve never done meat birds before either. I want to but just haven’t committed to it.

[@FermentedHomestead]

It has been quite an experience! We processed Cornish, red ranger and freedom rangers. They’re all fairly similar but plenty of differences

[@usmc9355]

I use instead of butter or oil in my home made bread. We raise our own chicken so we have tons.

[@gilbertslalaland4986]

AT LAST … I Found what I was looking for . FYI I love oriental food especially fried rice . So ever since I moved from the city I remember an acquaintance which worked In an oriental restaurant which told me there secret to the yummy fried rice was Chicken fat , But I never asked him how to make it 😄 Thank you so much for sharing this vid You made my day 🙏🏼

[@FermentedHomestead]

That makes me so happy to hear! It’s so easy to make and it really is so delicious it’s like a secret ingredient 💜

[@MorrisPatchofHeavenhomestead]

Great information my dear! Thank you for sharing this with us. Something I’m going to have to do with our chicken fat. Waste not! Perfection! Blessings

[@FermentedHomestead]

It’s a great way to use up “waste” for sure

[@LittleGardenBigDreams]

Great video Anna, thanks for sharing. I’ve done pig fat before, but not chicken. Will have to try it xx Cathi xx

[@FermentedHomestead]

It’s so yum! I hope you have the chance 😀

[@dEEmARIE-]

Thank you

[@sheristewart3940]

TY! Schmaltz, the color schmaltz should be! I want to make chopped chicken livers and this is the schmaltz I want to use.

[@mollyjoy7820]

Thank you for sharing!

[@FermentedHomestead]

You’re welcome 💜

[@Abdullah-oe2xv]

Your channel is amazing .. keep up the good work

[@FermentedHomestead]

Thank you 😊

[@SageandStoneHomestead]

We have a tractor full of females to br processed in sept. Thank you!

[@FermentedHomestead]

That’s great! I almost prefer the females, they take longer but have much better flavor by far

[@SageandStoneHomestead]

@@FermentedHomestead ours will be 19 weeks at processing!

[@arttheclown1163]

You may want to consider not saying "rectum" and use "popes nose" Lol. That's what chefs call the fat at the back of the cavity. ;)

[@andromedaplanet5620]

What can we do to make it odorless? Thank you for the recipe 😊

[@FermentedHomestead]

Not that I know of, sorry 😢

[@LittleCountryCabin]

Great video! I learned so much🤗. What is the name of your background music. It’s perfect! God bless❤️

[@FermentedHomestead]

Thank you! I use epidemic sound, it has a great selection of music 🎶

[@henningbartels6245]

Interesting, I just found out that schmaltz means chicken or poultry fat in English while Schmalz just means any rendered animal fat in German (my mother tongue).

[@FermentedHomestead]

That’s interesting for sure! I love learning stuff like that 💜

[@judyvincenty9911]

Great video. I use both fat and skins. You don't really have to cut it so small. Too much work for same outcome = ) I use cheesecloth when i strain it into the jar so any tiny bits are strained out.

[@FermentedHomestead]

That’s good to know! I’m used to tallow and that stuff has a lot of waste if it’s not cut up, I usually grind it.

[@lindapreston7401]

Chicken Gold 👋

[@Megs901]

Can you use schmaltz the same way you would tallow, for skincare? I can’t find an answer to this which makes me think maybe not?

[@FermentedHomestead]

It sure can but it has more flavor

[@allaboutmycats454]

My mothers fav part of the chicken was the back which includes the butt…lol

[@susieast450]

I started saving all of my chicken fat and skin to make schmaltz but I've got little bits of meat attached to some small pieces. Is it okay to still render it with those pieces on it? It would be way too time consuming to cut off every single piece off lol

[@FermentedHomestead]

Absolutely, just be sure to strain it

[@susieast450]

@@FermentedHomestead Phew, okay, thanks!

[@jennhodo4530]

How much fat/skin would you say you started with to get to a qt of rendered fat? A couple pounds?

[@FermentedHomestead]

I didn’t use any skin, I just used internal laying hen fat. It was pretty much 1:1 because it just melted.

[@jennhodo4530]

@@FermentedHomestead ok thank!!

[@smh6234]

did you simply boil it in water?

[@FermentedHomestead]

I did not boil it but I just very lightly simmered it, boiling would break it down to a gritty texture and likely turn it rancid

[@anabellac9329]

Ok not to change the subject...but...did I see orbs flying in your kitchen? lol///Minute 2:25 and 2:27, 2:47. I'm still watching. Still might see some more as I continue, but I had to comment!! Anyway, I'm super excited to see how you make this Chicken "tallow"! Going to watch....just watched. Looks great. Can you use it to make Pemmican?

[@FermentedHomestead]

Haha that’s funny! I’ll have to watch again. I don’t see why not, I do notice the schmaltz is a big softer than beef tallow so I’m not certain.

[@mariemosier9805]

What do you use with this to cook?

[@FermentedHomestead]

I use it in place of any cooking fats. Pan frying is the most common thing for me

[@davidjarmuth1057]

Potato latkes fried in schamltz, delicious

[@AndreAndPetya]

Do you have a test taste on bread? :)

[@FermentedHomestead]

I do not but based on the taste I’d bet it’s delicious

[@AndreAndPetya]

@@FermentedHomestead i really want to grow animals for their fat, but not dairy animals. smaller in size like duck fat, but never thought of chickens. Sure the duck fat is tastier, but what do you think?

[@FermentedHomestead]

@@AndreAndPetya I don’t remember having duck or duck fat before but I’ve heard it’s delicious and rich tasting. I like chickens because they’re not quite as messy but I’m sure at some point I’ll have ducks too!

[@mdnzrn]

you are so beautiful like your recipe

[@FermentedHomestead]

Thank you. I hope you are able to enjoy making the recipe!

[@mdnzrn]

Yes it was awesome thank you !!

[@wissamsaab6361]

Boared with your lengthy commentary . Good luck !

[@FermentedHomestead]

No worries, it’s not for everyone. Have a nice day