On Mon, 26 Apr 2010 20:56:28 +0000 (UTC), Doug Freyburger wrote:

> Gold Finch wrote:
>> Sqwertz > wrote:
>>
>>> Refrigerate the quart. *Tomorrow, peel the fat off the top and throw
>>> it int he trash. *
>>
>> I put it in the fridge and that's what happened.
>
> That's rendered schmaltz. It has a lot of uses in cooking as long as
> you're not on a low fat diet.

I don't consider skimmed fat from stock to be schmaltz. It has a
much different flavor than fat you've rendered from skin and parts
without being in a broth.

But I guess you could use it just the same. I don't like the "old"
taste to it, though. I get my schmaltz by rendering chicken skins
to the crisp. East the skins and save the fat.

http://i39.tinypic.com/i57nk0.jpg

Can't you just taste the crispness? And they're practically fat
free!

-sw