Go Back
+ servings

How to Make Schmaltz - Rendered Chicken Fat

Learn how to make schmaltz with these easy-to-follow step-by-step instructions. Schmaltz is rendered chicken fat.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Cooking Fats
Cuisine: Jewish
Keyword: Rendered Chicken Fat, Rendered Fat, Schmaltz
Servings: 8 tablespoons
Author: Mary's Nest


  • Nonstick frying pan with lid or well-seasoned cast iron frying pan with lid
  • Sharp kitchen shears or paring knife
  • Fine mesh strainer
  • Heatproof glass measuring cup or heatproof glass bowl
  • Glass jar or container with tight, preferably air-tight, lid


  • 2 cups Chicken fat and chicken skin The collected fat and skin will weigh approximately 1 pound.
  • 1 tsp Salt
  • 1/2 tsp Black pepper, ground
  • 1 medium Sliced onion, optional


  • Chop the chicken fat and chicken skin into approximately 1/2" pieces. (See the video for how to remove the skin from chicken thighs.)
  • Toss the chopped chicken fat and skin in a bowl with salt and pepper.
  • Place a frying pan onto a stovetop set to medium-low heat.
  • Add the chopped chicken fat and skin to the frying pan.
  • Cover the frying pan with a lid and allow the chicken fat and skin to begin to render.
  • After 15 minutes, remove the lid from the frying pan and increase the heat to medium.
  • If using, add the sliced onions at this time and stir well with the chopped chicken fat and skin.
  • Continue to allow the chicken fat and skin to render for 15-20 minutes while stirring occasionally. Watch the frying pan closely and do not allow the mixture to burn.
  • After approximately 15-20 minutes, the chicken fat should be dissolved, and the chicken skin should be a deep golden brown and very crispy.
  • If using, the onions should also be a deep golden brown color.
  • Turn off the stovetop burner and remove the frying pan to a heatproof surface.
  • Using a wire mesh strainer over a heatproof vessel, slowly pour the liquid from the frying pan into the strainer to catch any of the crispy chicken skin bits. (See video.)
  • Set the crispy chicken skin bits aside and decant the liquid into a jar with a tight-fitting lid. The rich golden color liquid in the jar is your schmaltz or rendered chicken fat.
  • Transfer the crispy chicken skin bits to a paper towel-lined plate and allow the bits to cool. Once cooled, transfer the bits to a container with a lid. The bits of fried chicken skin are known as gribenes. They are quite tasty and can be used in place of croutons to top a salad or other dish where you are looking for a delicious crunch.
  • Both the schmaltz and the crispy chicken bits must be stored in the refrigerator. The schmaltz will stay fresh for approximately 6 months. The crispy chicken bits should be consumed within one week.
  • Schmaltz can also be stored in the freezer and will stay fresh for up to one year.



Find this recipe and video at https://marysnest.com/how-to-make-schmaltz-rendered-chicken-fat/
For information on how to make schmaltz in the oven, as well as according to kosher guidelines, visit Tori Avey at https://toriavey.com/toris-kitchen/schmaltz-and-gribenes/
Copyright © 2021 Mary's Nest, LLC, All Rights Reserved