Recipe for cooking schmaltz

Jewish and Eastern European Recipes :: Jewish and Eastern European Main Dishes Poultry

1 lb. fatty skin and chicken fat (from 3 pound chicken)
2 c. onions, peeled and chopped
1 potato, chopped and peeled

Cut fatty skin and yellow pieces of fat into small bits. Place in heavy pot; cover with cold water. Cook, uncovered or without a lid, until almost all water has evaporated.

Lower the heat; add onion and potato. It is finished when onions and potato are nice and brown, and grieben (fat pieces) are crisp.

Let pot cool, strain into clean jar to separate schmaltz from grieben. It may be stored in freezer.

Yields 3 c..

Nutritional information (estimate, per 1/4 c.): 277 calories, 0.6 gram protein, 5.1 grams carbohydrates, 28.4 grams fat, 92 percent calories from fat, 242 milligrams cholesterol, 2 milligrams sodium - note that this is an estimate