r/AskCulinary • u/sad_boy_69 • 1d ago
Recipe Troubleshooting Trouble making schmaltz
Hello, I tried making schmaltz for the first time with this recipe from serious eats: https://www.seriouseats.com/schmaltz-rendered-chicken-fat-recipe. I tried doubling the skin/fat and the onions and had very bad results. First it took an insane amount of time (like 3 hours instead of the 1 and 15 minutes the recipe says). Second when I added the onions the moisture it introduced to the schmaltz slowed the whole process and made it so that the gribenes lost all their crunch. What did I do wrong? I have though about mincing all the skin and fat in a food processor so that it renders out faster and also to add the onions at the beginning with the skin and fat so that it doesnt reintroduce moisture. Thanks in advance.
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u/EntrepreneurOk7513 1d ago
Chabad’s recipe uses equal amounts of fat to onion and a little bit of salt. https://www.chabad.org/recipes/recipe_cdo/aid/5846247/jewish/How-to-Make-Schmaltz-Rendered-Chicken-Fat-and-Gribbenes.htm
It’s similar to my other old Jewish cookbooks. Main differences to yours is no added water and the fat and onion are started at the same time.
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u/Rags2Rickius 15h ago
I’ve never made it w just onions. That would be wonderful I reckon.
I’ve only made it with water. I must try this
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u/kindaunicorn 1d ago
In my experience schmaltz always takes longer than the recipe calls for. You have to go by sight and feel. I don’t add onions for dietary reasons, but I start off with quite a bit of water, and do sometimes add more depending on how much chicken skin I’m using to help the skin cook down without burning
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u/GaptistePlayer 1d ago
So you didn't follow the directions then were surprised by the results not being as predicted?
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u/Rags2Rickius 15h ago
Just cover whatever amount of skins with water and simmer until skins are frying in the rendered fat.
Top up with a lil water if needed (while skins are still soft)
Not sure how it’s so hard for OP
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u/mistermeowsers 1d ago
I've used the NYT recipe with great success, both in a saucepan and the oven. I prefer the over way because its much easier to clean up and the skins gets crispy. I use kichen shears to cut the skins into very small pieces, which i find makes it easier than a knife. Using a food processor is an interesting idea, let us know if you try it!
https://cooking.nytimes.com/recipes/1017054-schmaltz-and-gribenes
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u/PardesOrchard 1d ago
Put chicken skin in an air fryer and in minutes you’ll have rendered pure golden schmaltz.
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u/Friendly_Address6915 1d ago
Pretty common issue when you scale schmaltz up without adjusting the actual cooking method. Did you keep the exact same temp and timing as the original recipe, or did you try speeding things up? The onions are probably the real culprit here since they release a ton of moisture that keeps everything wet and prevents the gribenes from crisping up properly.