Chicken fat, also known as schmaltz or chicken drippings, is a type of edible fat used in cooking. It is made from the fat of a cooked chicken or other fowl, typically rendered from the bird’s skin. The rendered fat is then either poured off or strained in order to obtain the pure fat. This pure fat can be used in a variety of ways, most commonly as a cooking fat or as a flavor enhancer.
The flavor of chicken fat can vary depending on the bird it is made from, as well as the method of rendering. A lighter, purer fat will have a less intense flavor, while a darker or cloudier fat will typically have a stronger, more pronounced taste. This characteristic makes chicken fat a great choice for dishes that require an extra punch of flavor. It is also relatively inexpensive and stores easily, making it a popular cooking ingredient.
When using chicken fat, it is important to keep in mind that it can burn quickly, so it is best used for short-cooking methods. It can also burn easily when added too early in the cooking process. Slow, low-heat temperatures are recommended when using chicken fat on the stovetop. Additionally, if the fat has not been rendered completely, it should not be used for deep-frying since hot oil can cause the unrendered fat to splatter, which is dangerous.
When buying chicken fat, it is important to choose a product that has been rendered from a good quality bird. This is especially true when looking for a rendered fat that is already packaged and ready to use. Since most packaged fats will be made with a mix of different bird species, looking for a product that indicates the type of bird used in the rendering can help ensure it has a good flavor. Additionally, some brands may specify what type of fat is in their product, such as lard or butterfat. If a brand does not list this information, it is best to avoid it.
When using chicken fat at home, it can be rendered by cooking pieces of chicken in a pan or oven and collecting the resulting fat. The fat can then be strained into a container and stored in the refrigerator until needed. Many consider the homemade variety to have the best flavor and aroma, although commercial rendered fat is still popular for convenience. When storing the fat, it should be kept in an airtight container and consumed within a couple of weeks for best results.
Overall, chicken fat is a great flavor-enhancing addition to many types of dishes, from savory to sweet. It is inexpensive, stores easily, and has a wide variety of uses. From soup to roasted vegetables to baked goods, this versatile fat can take any meal to the next level.
Chicken fat, known as “schmaltz” in some areas, is the flavorful fat that exists in chicken skin. Seared or roasted, it can give a crisp and savory finish to poultry dishes. But how is this fat created and how does it end up on our dinner plates? In this blog post, we will take a close look at the anatomical structure of a chicken and how that helps create the components necessary for chicken fat to form. We will also trace its journey from the chicken farms to our dinner plates.
At the most basic level, fat is composed of triglycerides – molecules composed of three fatty acids and a glycerol backbone. A layer of fat exists in between cells, known as intracellular fat, with another layer existing outside the cells, known as intercellular fat. The components necessary for these fats are provided by specialized cells in a chicken’s body.
Starting in the liver, the most recognizable source of fat, helicase enzymes break down the fatty acids into small parcels which are then shuttled around the bird’s body. To understand the movement of these parcels, it’s important to note the complex network of vessels that underly the skin.
When chickens are subjected to cold temperatures, the arteries and veins of this network narrow as opposed to expand in order to conserve heat. This narrowing of the vessels blocks usual flow of the fatty acids hoping to travel through the vessels and towards the skin. The flow must pass through the cells in the skins epidermis and those below. As it does, the cells simultaneously absorb and expel the triglycerides, transforming them into a thicker gel-like substance. This is the source of chicken fat, or schmaltz.
The fat then remains between the cells in the epidermis and the dermis. This intercellular fat provides a protective layer between the cells of the dermis and the environment, helping to regulate temperature near the bird’s skin.
To gain access to this fat, chickens are placed in a sealed chamber and the temperature is slowly dropped. As the temperature decreases, the water in the fat’s intercellular layer freezes, causing some of the fat to rise up and exit the cells. The resultant liquid fat is collected in an attached pan and is transferred to a refrigerated holding tank.
The collected fat is now ready for transport to the commercial kitchen, where it can be used within recipes or rendered down further to form an isolated chicken fat compound. Rendering entails simmering the fat in a pot, allowing the solid fat to slowly dissolve into the rendered liquid fat. As the fat melts, proteins and fats in the chicken fat mixture coagulate into a paste-like compound which settles at the bottom of the pot. This can be tossed away, leaving only the fat.
It is at this point where a chef can begin to experiment with the chicken fat, blending it into a flavorful compound or leaving it as is. The most common use of chicken fat in cooking is to create a roasting medium, wherein the fat coats the bird’s meat while in the oven. This layer of fat helps keep the proteins and proteins stationary, preventing the bird from drying out during cooking. Further, the fat layer helps to emit heat further down the center of the bird relatively quickly, preventing the breast from overcooking and drying out before the rest of the bird has finished cooking.
Once finished, a chef has the option of using fat in one of many ways. Some choose to use the fat as is, seasoning it with salt and herbs before adding it to the pan, baking dish, or oven. Others blend it with liquids like butter, milk, or stock to create a creamy and rich sauce, perfect on top of mashed potatoes or as a bed for poached eggs.
In some cuisines, specifically Eastern European, the fat is used as a “panade,” flattened and added to dishes as a substitute for flour. To do this, the fat is cut into small cubes and sautéed in a pan before being melting into the liquid fats. This creates a thick and creamy mixture that can easily replace flour in baked goods, such as challah dough or pizzelles.
In any way it is used, chicken fat is an incomparable way to add flavor and texture to any dish. What started as a molecular level breakdown of fats eventually accumulates in between the cells of a chicken’s epidermis to provide a delectable and unique flavor unlike any other ingredient. Thanks to this special attribute, chicken fat has become a ubiquitous kitchen staple around the world, enjoyed by chefs and diners alike.
Vitamin D | 0.0048 mg | |
Vitamin D3 | 0.0048 mg | |
Vitamin E | 0.0027 grams | |
Vitamin B4 | 0.1224 grams |
Selenium | 0.2 ug |
Daily Value 0.055 mg
|
Total Sugars | 0 ug |
per 100g
|
Lauric acid (12:0) | 0.1 grams |
|
Myristic acid (14:0) | 0.9 grams |
|
Palmitic acid (16:0) | 21.6 grams |
|
Stearic acid (18:0) | 6. grams |
|
Total Saturated fatty acids: | 28.6 g | |
Oleic acid (18:1) | 37.3 grams |
|
Palmitoleic acid (16:1) | 5.7 grams |
|
Gadoleic acid (20:1) | 1.1 grams |
|
Total Monounsaturated fatty acids: | 44.1 g | |
Linolenic acid (18:3) | 1. grams |
|
Linoleic acid (18:2) | 19.5 grams |
|
Total Polyunsaturated fatty acids: | 20.5 g | |
Cholesterol | 0.09 grams |
|
Total Sterols: | 0.09 g |