Schmalz Experience Around Here? (Chicken Fat)

[Maeschak]

Can you make Schmaltz with the skin or just the internal fat? (Or a combo?)

I have a few boys to butcher and am trying to decide whether it is worth the trouble to scald and pluck them so I can make schmaltz with the skin or just to skin them. I am going to can these boys so I do not need the skin otherwise.

Thanks!

 

[FoodFreedomNow]

Can you make Schmaltz with the skin or just the internal fat? (Or a combo?)

I have a few boys to butcher and am trying to decide whether it is worth the trouble to scald and pluck them so I can make schmaltz with the skin or just to skin them. I am going to can these boys so I do not need the skin otherwise.

Thanks!

I think it's usually made using fat and skin (the "cracklins" are called gribenes). There's a thread that you may find helpful here: https://www.backyardchickens.com/t/1140873/talk-to-me-about-chicken-fat.

 

[Maeschak]

Thanks so much, I have read that thread... I am wondering if the majority of the fat for the schmaltz can be the skin. (I have very little internal fat saved up!)

 

[FoodFreedomNow]

Thanks so much, I have read that thread... I am wondering if the majority of the fat for the schmaltz can be the skin. (I have very little internal fat saved up!)

Did you try making it?

 

[Maeschak]

Did you try making it?

Oddly enough I did... I think I pulled out a container of Turkey fat and not chicken fat though! It smells a bit weird- but seems to have turned out fine, except for it being at least mostly turkey fat. I butchered 4 chickens the other day and will try again using what I know is chicken skin!

 

[FoodFreedomNow]

Oddly enough I did... I think I pulled out a container of Turkey fat and not chicken fat though! It smells a bit weird- but seems to have turned out fine, except for it being at least mostly turkey fat. I butchered 4 chickens the other day and will try again using what I know is chicken skin!

Interesting! I imagine you'd just use the turkey "schmaltz" the way you'd use chicken...is there a noticeable flavor difference?

 

[Beekissed]

Anything on the chicken that holds fat stores~skin included~can yield good fat for schmaltz. I skin my chickens but still manage to get enough fat from them to make a goodly amount of schmaltz each year.....I've got three bags of this in my freezer right now. When I need to use some, I just break off a piece and put it in whatever recipe I'm making.

 

[FoodFreedomNow]

Anything on the chicken that holds fat stores~skin included~can yield good fat for schmaltz. I skin my chickens but still manage to get enough fat from them to make a goodly amount of schmaltz each year.....

Nice!

 

[Maeschak]

Sure does look nice! I have 6 chickens in the freezer now that I have to thaw so that I can try my hand at canning the meat. Ill skin the 6 and add those skins to about a pound of 'other' type of chicken fat that I to try making some schmaltz... Probably won't get much but I am eager to give it a try.

And I haven't tried the turkey schmaltz yet, but I will give it a go sometime soon!

 

[FoodFreedomNow]

Sure does look nice! I have 6 chickens in the freezer now that I have to thaw so that I can try my hand at canning the meat. Ill skin the 6 and add those skins to about a pound of 'other' type of chicken fat that I to try making some schmaltz... Probably won't get much but I am eager to give it a try.

And I haven't tried the turkey schmaltz yet, but I will give it a go sometime soon!

I have canning meat on my "to try" list, too, but need to pick up a pressure cooker first. lol I process more rabbits than chickens, though...and not much fat on rabbit.

Best of luck with your canning adventure!