Schmaltz, also known as rendered chicken fat or rendered poultry fat, is a culinary term referring to the fat obtained from rendering the solid fat of poultry, typically chicken or goose. In Hebrew, it is called שומן (shumen). In Yiddish, it is known as shmalts. Schmaltz is used in cooking and baking, particularly in Ashkenazi Jewish cuisine, where it serves as a cooking medium and a flavor enhancer. It is often rendered by melting the fat slowly to separate it from the meat and skin. The resulting liquid fat is then strained and used in various dishes, such as latkes (potato pancakes) and gefilte fish. Schmaltz is prized for its rich, savory flavor and is a traditional alternative to butter or other cooking oils in many recipes. It is also used in some non-Jewish cuisines, particularly in Eastern European and Central European cooking.
Rendered poultry fat
Schmaltz is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.