Garlic & Black Pepper Schmaltz

20h 55m

Schmaltz is a rendered chicken fat that is easy to make and a tasty addition to soups and stews. It can also be used in place of oil and butter for pan frying or roasting.

Although its name is derived from Easter European Jewish cuisine, Schmaltz is used throughout the world for a variety of different purposes. In this case, it is made in a Japanese fashion by rendering the fat skimmed from the top of a rich chicken broth.

Put 7 cups of water in a medium pot. Add 1 kg chicken carcasses and 250 g chicken feet (if available). Bring to a simmer
Simmer the chicken carcasses and feet, periodically skimming impurities off the top. Continue for 4h, until no more impurities are released
Cut 1 bunch of scallions in half and add to the pot
Add 1 peeled and halved onion
Add 1 hand of peeled and sliced ginger root and ½ head of garlic
Simmer the vegetables for 2h, until they are very tender. Periodically skim the fat off the top of the broth and reserve
Strain the broth through a sieve. Store it in the refrigerator for at least 12h. The Chicken Broth is ready
Place the reserved fat from the chicken broth in a pot at 120 ºC. Bring to a simmer
Add thin slices from 2 peeled cloves of garlic. Fry until most water has evaporated and the garlic is golden brown
Add ½ tbsp of ground black pepper and stir
Let the schmaltz cool slightly. Strain through fine sieve
The Garlic & Black Pepper Schmaltz is ready