RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Schmaltz #3 and Vegetarian "Schmaltz" - meat, pareve
To make schmaltz, I save the fat and skin which I pull and trim from chickens in a container in the freezer, constantly adding to it with each chicken. When there is enough for making schmaltz (at least 1/2 lb.), I remove the whole lot from the freezer and slice it while it is still partially frozen (easier to handle). For this amount, I use at least one large onion; more is better. Place in a frying pan on lowest-possible heat. The idea is for the fat to *melt* and to become infused with the onion flavor. Saute' until the onions are dark golden brown, since they'll continue browning from the intense heat of the fat. If the skin is not yet totally crisped, I continue frying it separately, after draining off the schmaltz and straining out the onions. The crisped skin and onions are what are known as grieven/gribbenes. Vegetarian "Schmaltz" ~~~~~~~~~~~~~~~~~~~~~ To best approximate the flavor of schmaltz, finely dice a large onion. Saute' the onion on the lowest-possible heat setting in about 6 oz. of pareve margarine until the onion is dark brown and crisp. Strain the margarine and use in place of schmaltz. This will keep indefinitely in the refrigerator. Ruth
