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Rendered Chicken Fat
Rendered Chicken Oil
Rendered chicken fat keeps in the fridge for a few weeks, or freezer for months (indefinitely). The golden liquid oil solidifies when chilled, but return to its liquid state once heated in a pan. The crispy chicken skin cracklings can be eaten as a snack or used as salad topping; store the cracklings in tight-fitting container for a few days at room temperature, or about a week in the fridge.
Ingredients:
- 500g chicken skin or any amount so long they don’t overcrowd the pan
Directions:
- Prep chicken skin. Remove chicken hair, if any, with kitchen twissors. Cut chicken skin to uniform smaller pieces. Pat dry on paper towel.
- Make rendered chicken oil. Spread out chicken skin in a heavy-bottomed wok pan. As the pan gets heated, the chicken skin will render out its oil, in turn cooking the skin in it. Stir the contents occasionally with a spatula. If there are large pieces of chicken skin, turn them over now and then so that they get into contact with the chicken oil. Cook until the skin is crisp and golden, roughly about 20-25 minutes on medium heat.
- Filter the oil through a sieve. Blot excess oil by placing the crispy chicken skin on kitchen paper towel or tempura paper to cool. Store crispy chicken crackle in an air-tight container, and chicken oil in an air-tight non-reactive container.
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wow I would love to use the oil to make some bok choy stirfry! So yummy and flavourful.
You have a lot of patience leh……Though I will eat any dish cooked with chicken fat (it means flavor!), I don’t think I will ever do it (the rendering) on my own. :O
it’s very easy (if you don’t have to take photos :P)
May i know how long can the chicken fat be kept? I assume its stored at room temp?
Rendered chicken fat keeps in the fridge for a few weeks, or freezer for months (indefinitely). The golden liquid oil solidifies when chilled, but return to its liquid state once heated in a pan. In Singapore climate, best not to keep at room temperature for more than 2 days as the oil may turn rancid since homemade = no preservatives.
I am Jewish, live in NYC, and have never known any Jew to make “schmaltz” (yiddish for rendered chicken fat) using water. Fat is simply placed in a dry pan over the lowest possible heat, and allowed to render until fat solids turn dry and crispy. If chicken skin scraps are used, the resulting “crackling” is a treat called “gribenes” in yiddish. Though any chicken fat may be used, the best to harvest are the two large clumps of fat at the opening of the chicken body cavity attached on the inside at either thigh.
Strain rendered fat through a fine sieve for storage, and discard solids. As far as storage, strained schmaltz can be kept over 6 months in the refrigerator without turning rancid.
Wet market chicken store. Just let them know before hand and they will keep chicken skin for you. If you buy chicken from them, you might get the skin for free!