Who Knew Chicken Fat and Chicken Skin Could Taste So Good?
Shmaltz—we all know what that is…it’s when the music swells when Kate Winslet gazes into Leonardo DiCaprio’s eyes in Titanic or at the climax of most “feel-good” movies. That’s the modern definition of schmaltz, but it’s usage originated in the middle of the 19th century within Jewish communities. Unbeknownst to many, but well-known among Jewish cooks and chefs, schmaltz is a modernization of the Yiddish term schmalts, literally translated as “rendered fat.” Technically, it can be any type of rendered animal fat, but in practice, it’s almost always rendered chicken fat.
How Do You Make Schmaltz?
Schmaltz can be made in a number of ways. The simplest involves skimming the fat off the top of the pot when boiling chicken or making chicken soup. It’s easiest to do if you let the water cool a bit.
You can also render the fat without immersing the chicken in liquid. This method commonly involves cutting the fatty parts of the chicken into small pieces and cooking them over low heat. This slowly melts the fat, turning much of it into a liquid that can then be collected.
Why Is Schmaltz Such a Part of Jewish Tradition?
Schmaltz derives primarily from Ashkenazi Jewish tradition. The Ashkenazi Jewish communities were mostly in France, Germany, Poland and Russia. For centuries, those Jewish people (and others across Europe) were generally not permitted to own land, so they could not keep any livestock that needed to graze. Because chickens could be raised without pasture, they became a staple of the Ashkenazi diet.
Additionally, because olive oil was difficult to obtain in most Ashkenazi communities, the people looked to animal fats as an alternative. However, butter and lard were prohibited under Jewish law and tallow (from beef or mutton) was not economical. Accordingly, poultry fat became the common cooking medium.
What Are the Common Uses for Schmaltz?
As a general rule, you can use schmaltz as a substitute for cooking oil. It’s much more flavorful, though, than many other oils, such as canola or grapeseed oil. Perhaps its most common usage in Jewish cuisine is in matzo ball soup. It’s an essential component of the matzo ball, adding both flavor and texture.
Other popular uses of schmaltz include:
- To pan-fry just about anything, including mouth-watering latkes—A little schmaltz will make them nice and crispy on the outside and moist in the middle, with plenty of flavor
- Make your own schmaltz mayonnaise or an oil and vinegar dressing
- Toss any kind of vegetable in schmaltz before roasting it in the oven
- Substitute schmaltz for butter or other oils in any type of leavened or unleavened bread, biscuits or flatbreads
What Are Gribenes?
Gribenes are an Askhenazi treat that almost went extinct, but which are experiencing a bit of a revival in culinary circles. They’re often a by-product of schmaltz. When rendering chicken (or goose) fat, it’s common to put minced or chopped onions in with the rendered fat. In addition, many of the pieces of fat still have skin attached. As the fat renders and dissolves, it cooks the onions, turning them translucent or even browning them. The chicken skin, on the other hand, becomes crispy, a sort of poultry-based cracklin’. Most chefs will then pour the entire mixture through a strainer, separating the filtered schmaltz from the remaining onions and chicken skin (the gribenes).
Gribenes are most often eaten on their own, as a snack, often on rye or pumpernickel bread. They can, however, be used as an ingredient in other foods, such as kugel, noodle dishes or chopped liver. They are more common during Jewish holidays, such as Rosh Hashanah or Hanukkah, and have been associated with Passover. But there have also been some historically creative uses of gribenes:
- The gribenes have often been substituted for bacon to create a GLT
- In some Jewish communities in Louisiana, gribenes have replaced shrimp in gumbo or jambalaya
Gutterman’s and Gutterman Warheit—Serving the Jewish Community for Five Generations
At Gutterman’s and Gutterman Warheit, we bring more than five generations of experience to individuals and families within the Jewish communities in New York and Florida, assisting you with every detail when a loved one has died. We understand the unique customs within the different Jewish traditions and can answer any questions and provide guidance on any matter, from preparation of the memorial to the selection of a casket or monument, from the particulars for sitting Shiva to the creation of a Yahrzeit calendar. We will also work directly with the Chevra Kadisha, ensuring that the body has been properly prepared according to Jewish law before interment.
To learn how we can be of assistance, contact us by email or call us at one of the numbers listed below.
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