"aem" > wrote in news:1116462923.948869.80490
@g47g2000cwa.googlegroups.com:

> Andy wrote:
>>
>> Glad you brought that up. Last weekend I roasted two whole chickens
>> and poured the drippings into a measuring cup and put it in the
>> fridge. It cooled and the top half is the pasty white and the bottom
>> half is dark.
>>
>> Is the dark on the bottom the "schmaltz"? Or the other way around?
>> Which part has the flavor or what?! Which should I use?
>
> The top, congealed, pale part is the fat/schmaltz. The dark, liquid
> portion on the bottom is juices. I usually don't save the fat, but it
> is good for frying potato latkes, and for mixing into matzoh ball
> dough. The juices should be full of roasted chicken flavor and will
> add a lot of taste to a gravy or sauce. -aem


aem,

Thank you.

I was debating making chopped chicken liver paté and a recipe called for
schmaltz. Now that I have some, I should try a batch. I've had it before
and it was delicious!

So I'll use the juices to revive the remaining dryed out chicken and do
the sandwiches.

Thanks again,

Andy

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