Ever stared at that glistening pool of fat left in your roasting pan after making a delicious chicken dinner and wondered what to do with it? If you’ve been tossing it down the drain, you’re literally throwing away liquid gold! That’s right – chicken fat (also known as schmaltz) is a culinary treasure that can transform your everyday cooking into something extraordinary.
As someone who grew up watching my grandmother carefully collect every drop of fat from her roast chickens, I’ve learned to appreciate this undervalued kitchen resource. Today, I’m gonna share all the wonderful ways you can use chicken fat to elevate your cooking and reduce food waste at the same time.
What Exactly Is Chicken Fat (Schmaltz)?
Before diving into its uses, let’s understand what we’re talking about. Chicken fat, often called schmaltz in Jewish cooking traditions, is the fat rendered from chicken. You can get it two ways
- Rendered chicken fat – This is fat that’s been slowly melted down, separating it from skin and meat bits, resulting in a purified liquid gold with intense flavor.
- Chicken drippings – These are the juices and fat left in the pan after roasting or cooking chicken, containing a mix of fat, gelatin, concentrated chicken juice, and tasty browned bits (fond).
Both forms are incredibly versatile and packed with savory, rich flavor that can enhance countless dishes.
How to Render and Store Chicken Fat
Before we explore the many uses. let’s talk about how to properly render and store your chicken fat
Rendering Chicken Fat:
- Start with clean chicken fat or fatty chicken skins (sometimes bits of grit get stuck, so give everything a good rinse)
- Cut the fat/skin into smaller pieces for quicker rendering
- Place in a heavy-bottomed pan on low heat
- Heat gently, stirring occasionally, until fat is melted and skin/connective tissue turns light brown
- Strain through a metal mesh strainer (line with a coffee filter or cheesecloth for clearer oil)
- Pour into a glass jar for storage
Proper Storage:
- Refrigerate rendered fat in an airtight container for up to a week
- For longer storage, keep it in the freezer (up to several months)
- Always label and date your containers
- If saving drippings, cool completely before storing
- Strain out any particles for better preservation
13 Amazing Ways to Use Chicken Fat
Now for the fun part! Here are 13 fantastic ways to use that precious chicken fat:
1. Make Gravies and Pan Sauces
This is perhaps the most obvious use – chicken fat makes an incredible base for gravies and pan sauces. The rich flavor adds depth that store-bought stocks can’t match. Whisk a bit of flour into the chicken fat/drippings, cook till it sizzles, then add water, white wine or stock plus seasonings. Cook until thickened.
2. Roast Vegetables to Perfection
Drizzle vegetables with chicken fat before roasting for incredible flavor and perfect crispness. Potatoes, carrots, Brussels sprouts, and onions are particularly delicious when roasted in schmaltz. The high smoke point means you’ll get beautiful caramelization without burning.
3. Sauté and Fry with Flavor
The high smoke point of chicken fat makes it perfect for sautéing onions, garlic, and other aromatics. It also excels as a frying medium for dishes like:
- Latkes (potato pancakes)
- Chicken cutlets
- Homemade french fries
- Eggs (trust me on this one!)
4. Enhance Soups and Stews
A spoonful of schmaltz added to soups and stews provides richness and complex savory flavor. It works particularly well in:
- Chicken noodle soup
- Matzo ball soup
- Other poultry-based dishes
- Bean soups
5. Cook Grains with Added Flavor
Use chicken fat instead of oil or butter when cooking grains like rice, quinoa, or barley. The result is a subtly savory base that elevates the entire dish without overwhelming it.
6. Make Incredible Baked Goods
This might surprise you, but chicken fat can be incorporated into certain baking recipes to add moisture and a subtle savory note. Consider using it in:
- Biscuits
- Pie crusts
- Cornbread
- Cinnamon rolls and kolaches (keeps them soft longer!)
7. Create a Savory Spread
Spread schmaltz on a piece of crusty bread with a sprinkle of salt and pepper for a simple but delicious treat. You can also create a compound butter by combining chicken fat with softened butter for an incredible spread.
8. Make Gribenes (Crispy Chicken Bits)
Don’t throw away those crispy bits left after rendering! These are called gribenes and are considered a delicacy. After straining your rendered fat:
- Return the chunky chicken bits to the pan
- Add chopped onion
- Cook on low heat until skin is golden brown and onions are caramelized
- Drain on paper towels
- Enjoy as a snack or use as a topping for salads or soups
9. Confit Garlic or Shallots
Chicken fat is ideal for confiting ingredients, especially garlic and shallots. The slow, low-temperature cooking process tenderizes the ingredients and infuses them with rich flavor.
10. Use as a Marinade Base
Incorporate chicken fat as part of a marinade liquid to infuse meats with flavor before cooking. It adds richness and helps other flavors penetrate the meat.
11. Season Cast Iron Cookware
Rub rendered chicken fat on cast iron cookware to season and protect the pan. The fat creates a natural non-stick surface and helps prevent rust.
12. Make Savory Jellies
Combine chicken drippings with gelatin and herbs for a umami-packed spread that’s perfect on crackers or bread.
13. Enhance Bone Broth
When making bone broth, add some chicken fat to create an even richer, more flavorful result. The fat adds body and mouthfeel that takes your broth to the next level.
Is Chicken Fat Healthy?
Like any fat, chicken fat should be used in moderation. It’s primarily composed of saturated fat, but also contains monounsaturated fats. The quality of your chicken fat depends largely on how the chicken was raised:
- Factory-farmed chicken fat will likely be higher in omega-6 fatty acids
- Free-range, pastured chicken fat may have more omega-3 fatty acids and a better overall fat profile
Interestingly, chicken fat can have unexpected benefits – one person mentioned that rendered fat from their Red Ranger chickens dramatically improved the dry skin on their hands!
Troubleshooting Common Drippings Issues
Sometimes your chicken fat or drippings might not turn out perfectly. Here are some quick fixes:
- Too salty? Dilute with water or broth
- Too fatty? Skim off some excess fat after chilling
- Lacking flavor? Simmer to reduce and concentrate, then season with herbs
- Weird texture? Heat to melt any excess gelatin
FAQ About Chicken Fat
Q: How long does chicken fat last in the refrigerator?
A: About a week when stored in an airtight container. For longer storage, freeze it.
Q: Can I use the fat from a rotisserie chicken?
A: Absolutely! It’s a great way to reduce waste and add flavor to your cooking.
Q: Can I reuse chicken fat after frying with it?
A: Yes, but strain it thoroughly to remove any food particles that could cause it to spoil. The flavor will deepen with each use.
Q: Can I make flavored chicken fat?
A: Definitely! Infuse your chicken fat with herbs like thyme, rosemary, or garlic while rendering. You can also add spices like paprika or chili flakes.
Q: Is there a difference between schmaltz and chicken fat?
A: No, the terms “schmaltz” and “rendered chicken fat” are interchangeable. Schmaltz is simply the Yiddish term for rendered chicken fat.
Don’t Waste Another Drop!
Next time you roast a chicken, don’t discard those precious drippings. With these 13 ideas, you can transform that liquid gold into countless delicious dishes. Your cooking will reach new heights of flavor, and you’ll be reducing food waste at the same time.
Remember, our grandparents and great-grandparents never wasted a thing, especially not something as valuable as fat. By rediscovering these traditional cooking methods, we’re not only honoring their wisdom but also enjoying more flavorful, satisfying meals.
So go ahead – save that chicken fat and let your cooking shine! What’s your favorite way to use chicken fat? I’d love to hear your ideas in the comments!
Is Chicken Fat Healthy?
I hunted and hunted online, but couldn’t find any nutrition info specifically focused on chicken fat.
There are studies that indicate that pastured eggs and pastured chicken meat have higher levels of omega 3 fatty acids, more vitamin E and other health benefits, but nothing specifically on fat.
I think it’s safe to say that the adage, “You are what you eat” holds true for livestock as well as people.
If you’re rendering chicken fat from a factory farm bird raised only on grain with no opportunity to forage, odds are it’ll be higher in omega 6 fatty acids. (Enjoy in moderation.) With slow growing, free range poultry, you’ll likely see more omega 3 fatty acids.
We found that with our Red Rangers, which had plenty of time outside with fresh grass and other tasty garden bits, and a daily snack of undersized walnuts, their fat was amazingly silky and fine textured.
My youngest, who helped with evisceration, noted that the fat dramatically improved the dry skin on his hands. (He’s been working in the garden quite a bit this fall and his hands are quite rough.)
He even requested that I set a little rendered fat aside for him to use as a hand cream. (We did find that the rendered fat doesn’t soften quite as well as the raw fat, but it still helps.)
Where Can I Buy Schmaltz?
As mentioned above, you may be able to find raw chicken fat from a variety of sources to make your own schmaltz. (This is likely the most budget friendly option.)
If you’re lucky enough to have a Kosher store or deli nearby, they may stock it as well.