What is Chicken Fat Called: Exploring Schmaltz and Rendered Fats in Global Cuisine

Chicken fat, also known as schmaltz, is a delicious and versatile ingredient with longstanding traditions in Central European and Ashkenazi Jewish culinary practices. This article delves into the origins, preparation, and uses of schmaltz, while also exploring other rendered fats and their significance in various cuisines.

Understanding Schmaltz

What is Schmaltz?

Schmaltz, also spelled schmalz or shmalz, is a rendered, clarified fat derived from chicken or goose. The term schmaltz originates from Yiddish and is cognate with the German term schmalz, which also refers to tallow and lard. In German, these terms are considered forms of schmalz, as is clarified butter.

While the term schmaltz is most commonly associated with chicken fat, particularly in Ashkenazi Jewish cuisine, rendered fat from geese, known as gsi schmalz, is also widely used in certain regions. The process of rendering involves cooking the fat until the impurities are removed, leaving a clean and flavorful fat perfect for frying or as a spread on bread.

The Culinary Significance of Schmaltz

Schmaltz in Central European and Jewish Cuisine

Central European cuisine, particularly in Poland and Ukraine, has a long tradition of using rendered fats including lard (smalec), a term that translates to the same idea as schmalz. The use of schmaltz is deeply rooted in Ashkenazi Jewish cuisine, where it has remained a beloved and integral part of the culinary landscape. In the United States, schmaltz is particularly identifiable in Ashkenazi Jewish cuisine, adding a rich, savory flavor to a variety of dishes.

Rendered Fat in Other Cultures

Rendered fat, such as lard, is also a significant ingredient in the cuisine of Southwestern France. The process of rendering fat is a time-honored technique with multiple applications, making it a versatile addition to any kitchen.

Preparing Schmaltz

Rendered Chicken Fat

To prepare schmaltz, chicken fat is typically rendered by simmering it in a clean, non-reactive pot until the solids separate and the fat becomes clear. This process, known as clarifying, removes impurities such as meat, skin, and connective tissue, leaving a smooth and flavorful fat. Goose fat, while having a slightly different flavor profile, is prepared in a similar manner, yielding a luxurious and rich fat ideal for high-end cooking.

Refining Goose Fat

Goose fat, also known as schmalz when derived from geese, is rich and has a unique flavor profile. It is often favored for its more pronounced taste and can be a more luxurious choice for special dishes. The process of rendering goose fat is the same as that of chicken fat, with the addition of its distinct flavor making it a prized ingredient in certain culinary traditions.

Uses of Schmaltz

Schmaltz in Cooking

In addition to being used as a spread on bread, schmaltz is a versatile ingredient in cooking. It is often used for frying, marinades, and as a base for sauces. Its rich flavor makes it an excellent alternative to vegetable oils or butter, especially in dishes that require a deeper, more pronounced flavor.

Schmaltz in Ashkenazi Jewish Cuisine

For Ashkenazi Jews, schmaltz is not just a cooking fat but a cultural symbol. It is used in dishes like matzo balls and sufganiyot, and it is a common ingredient in gravies and other comfort foods. The deep, rich flavor of schmaltz adds warmth and familiarity to traditional Ashkenazi dishes.

Conclusion

Chicken fat, or schmaltz, is more than just a culinary ingredient; it is a cultural symbol with rich historical significance. Whether used in Ashkenazi Jewish cuisine or in the diverse culinary traditions of Central Europe and beyond, schmaltz adds depth and flavor to dishes, making it a prized and cherished ingredient in the kitchen.