Homemade Chicken Schmaltz (fat) and Delicious Browned Gelatinized Chicken Stock Easy-Peasy !!

To avoid cooking oils, preservatives and GMO’s.. to flavor your dishes and to go au naturel you’ve come to the right place! 😉

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I store mine in chicken liver tubs. If poured in warm, chicken stock falls to the bottom with chicken schmaltz (fat) rising to surface. To remove, just dip container in hot water, invert and remove.

How ? Well here’s how..
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Chicken Schmaltz (fat) poured straight off the surface still warm and liquidy stored in chicken liver containers

I will soon post links to recipes I am using this in and what to do with this goldmine of delish because at present I am busy drafting and uploading all of my top favorite winning recipes. 😉
When grilling chicken thighs.. and believe me chicken thighs are best! – Its first skin side down ending with skin side up. Just place a pan beneath your grilled chicken thighs seasoned simply with some salt and cayenne pepper. – You will find they render the best schmaltz (fat) and stock ever! You will also find that when you remove your chicken fat the seasoning is on the very bottom and not in your fat.
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I grill on this metal rack (comes with your Halogen Oven) in my wok using the extender ring of my Halogen Oven, over which I fit its element head – Turning my wok into an oven (Do not switch on the wok). Grill directly in your wok catching all that lovely chicken stock and fats in bottom of wok. Then when done, just heat it in wok and tip all the fat and stock out into tubs and refrigerate to use in your dishes. This is another way I grilled my chicken thighs (Wok was being used for another purpose) on metal microwave turn-table resting on glass oven bowl of FlavorWave / Halogen Convection oven with extender ring and element head placed over. This is the natural colour of your chicken fat once cold.

The soft fat may easily be lifted or scooped off the surface once solidified or if still warm and liquidy – may just be poured straight off the surface into containers for refrigeration or the whole shebang in its entirety – whilst still liquid and warm just poured straight into containers and refrigerated.
Your browned stock will settle on the bottom and you may then just scoop off your fats from the surface to do your frying.
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You can even put the whole shebang into chicken liver tubs whilst still fairly warm so that your stock will lie on bottom.

 
The soft fat may easily be lifted or scooped off the surface once solidified or if still warm and liquidy – may just be poured straight off the surface into containers for refrigeration or the whole shebang in its entirety – whilst still liquid and warm just poured straight into containers and refrigerated.
Your browned stock will settle on the bottom and you may then just scoop off your fats from the surface to do your frying.
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Deliciously natural – Juicy gelatinized chicken stock!

You will find your lovely gelatinized stock – deliciously concentrated in flavor, well browned and with a deep rich gravy color lying beneath the surface of your golden rich yellow schmaltz. Never throw this away! This is GOLD! The secret to many great dishes! Hold onto your shebang! Don’t let anyone take it away from you! 😉

-Enjoy! 😉

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