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schmaltz

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I'm guessing, based on my experience with duck and goose fat, that it depends on how carefully it was rendered. If the heat was low and the fat carefully strained, it should last for a long time -- weeks, may be months. If not, it will go off much faster. If it doesn't have any off-notess, it's all right. You can freeze it for even longer keeping.

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I'm guessing, based on my experience with duck and goose fat, that it depends on how carefully it was rendered. If the heat was low and the fat carefully strained, it should last for a long time -- weeks, may be months. If not, it will go off much faster. If it doesn't have any off-notess, it's all right. You can freeze it for even longer keeping.

thanks lippy, i opened the container, turns out it lasted about 5 or 6 weeks. it was right at the edge of offness. next time i will freeze it.

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I made a big batch of chicken stock this weekend and scraped about one cup of schmaltz off the top.  It’s not pure white like when I’ve rendered out chicken fat. Should I do anything to try to “clean” it?  I’m guessing it’s going to have some extra flavor. 
 

what do folks use schmaltz for?

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Use in place of oil for roasting potatoes. And, although it's not the season - instead of butter in matzoh brei.

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Used a bit for eggs this morning.  Quite good.

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In a chicken pot pie crust? 

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If you have chicken skin, you could use the schmaltz to fry up the skin & onions and then you'd have gribenes, the kosher equivalent of chicarrones.

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