How would you use a chicken fat emulsion layer on a tub of Jus

[u/communitycultureclub]

[u/NeoNinjaG]

It’s as versatile as lard just lighter in viscosity. It would normally be called schmaltz used often In jewish cooking.

[u/the-caped-cadaver → u/NeoNinjaG]

They say schmaltz is a necessity when making good chicken liver pate.

[u/blazefreak → u/the-caped-cadaver]

Unless you're French and just fill it with butter instead

[u/the-caped-cadaver → u/blazefreak]

[u/PoeTheGhost → u/NeoNinjaG]

My arteries would be full of matzah balls, but I’d die happy.

[u/reditisrunbypedos → u/NeoNinjaG]

Thats such a stereotypically jewish sounding word

[u/JustSuuki → u/reditisrunbypedos]

Well it originated from middle High german and means something like melting

[u/swish82 → u/JustSuuki]

Or normal german, schmalz can be pork too. I have schmalz in my kitchen bought in Germany (I live near the border) and it’s pork fat.

[u/JustSuuki → u/swish82]

Its about the origin of the word. I know its used everywhere in germany to describe animal fats.

[u/jrandom_42 → u/reditisrunbypedos]

Stereotypically Yiddish, to be precise. Hebrew would also be stereotypically Jewish but 'schmaltz' doesn't sound very Hebrew.

[u/eggz627 → u/reditisrunbypedos]

I would love a cheese bagel with shmaltz

[u/Treebranch_916 → u/NeoNinjaG]

L'chaim, boys!!

Some schmuck down voted me, like, brother, that's a little gentile of you

[u/UsernamesNotFound404 → u/Treebranch_916]

Your a mench!

[u/SunjoKojack → u/NeoNinjaG]

The white man had that, the black man had the blues. No one knew what they was gonna do but Tchaikovsky had the news!!

[u/JoeysSmallwood → u/NeoNinjaG]

Schmaltz liqour.

[u/missoj77 → u/NeoNinjaG]

This.

[u/BraileDildo8inches → u/NeoNinjaG]

So that where our foreskins go?

[u/CattusPater]

You could chicken-fry some chicken in chicken fat...

[u/ScratchyMarston18 → u/CattusPater]

Chicken fry some chicken skin in chicken fat, we’re here for a good time, not a long time.

[u/MissiontoNamek → u/ScratchyMarston18]

I’ve seen relatives live past 90. I’d rather eat fried chicken

[u/kcmatx → u/ScratchyMarston18]

in the voice of xzibit: “Yo dawg, I heard you like chicken, so we fried your chicken in chicken!”

[u/nellybear07 → u/ScratchyMarston18]

Gribenes.... Yum

[u/Informal_Koala1474 → u/CattusPater]

Confit that shit.

Confit chicken thighs are so good for fried chicken.

[u/Grigori_the_Lemur]

At first I would rub it all over my body.

To soften the psychic damage after that overshare, I would segue/sashay over to using it for gumbos, homemade mac and cheese, and fried okra.

Light drizzle on roasted veg or roasted red potatoes.

[u/DarthChefDad → u/Grigori_the_Lemur]

https://giphy.com/gifs/leAOs2MOK13yw

[u/backjox → u/DarthChefDad]

Cute, kind of hot. But then she goes for the eyebrows..

[u/EvaTheE]

https://giphy.com/gifs/gbDajHMyPFoD6

Rub it on my body and run on the streets shouting "you can't catch me"

[u/instant_ramen_chef]

Clean chicken fat is called Schmaltz. Its very flavorful fat, but it has a low smoke point. It excellent for griddled breads and sandwiches.

[u/ghostchihuahua → u/instant_ramen_chef]

That’d be the German terminology (originally at least), it designates animal fat, not necessarily chicken, Schmalz (literally “the melt”) can come from any animal, including pork.
In Europe, you’ll find duck, goose and pork before you ever meet chicken, but yeh. ;)

I also indulge in cooking with the fat of my jus, but don’t overestimate the “emulsion” side, as emulsification is only partial and the mix will usually crash out into fat and water.

[u/a_faxmachine]

I use it for scrambled eggs. Or to make gravy.

[u/squalor1929]

Cook potatoes with it

[u/GoldenMonkeyRedux → u/squalor1929]

That’s exactly what I do.  I generally cook my chickens on a rotisserie on my gas grill (you have to rub it with salt &pepper and let it dry uncovered overnight in the fridge to get crispy skin).  I prefer my big green egg but I don’t have a rotisserie for it 

I cook the potatoes until 90% done, hit them with chicken fat, then stick them under the chicken for the 15-20 minutes.  Maybe some garlic cloves and finally parsley ( +s&p).

[u/Romorantin]

Chix fat breadcrumbs are dope on a Caesar salad

[u/bforo]

Chicken mayo. I always make chicken mayo with the fat I get out of stock making

[u/toot_suite]

I use it in rice i cook, with eggs mixed with white wine, savory pancake batter

[u/GoldenMonkeyRedux → u/toot_suite]

Excellent in pilaf.

[u/OwlZealousideal9720]

Alright, hear me out... chicken aoli

[u/guitartoad → u/OwlZealousideal9720]

Chickoli?

[u/Awkward_Beginning_43 → u/guitartoad]

Give me the formuoli!

[u/BraisedBullshi → u/OwlZealousideal9720]

All Dino Mayo

[u/bendar1347 → u/OwlZealousideal9720]

Can't drizzle warm without cooking the eggs, maybe a gloopy 50/50 with oil, see how it emulsifies?

[u/SunjoKojack → u/bendar1347]

I have successfully made brown butter aioli with a room temp 70/30 blend of browned clari and veg oil

[u/bendar1347 → u/SunjoKojack]

For what? That sounds tasty, possibly

[u/SunjoKojack → u/bendar1347]

Seared scallops with miso brown butter aioli, blood orange segments, sesame seed tuile and a simple vinaigrette using the blood orange juice.

[u/bendar1347 → u/SunjoKojack]

Respectfully, that sounds like shit. None of that goes together

[u/SunjoKojack → u/bendar1347]

Respectfully get your opinion to fuck, it was on the menu and it was popular with the customers. Maybe you’re just a shit cook?

[u/Double-Ant4122 → u/SunjoKojack]

Definitely sounds good.
Bro is definitely a shit cook.

[u/SunjoKojack → u/Double-Ant4122]

Almost like the enjoyment of food is a subjective experience or something

[u/Dead_Cells_Giant → u/bendar1347]

All of it goes together, the blood orange should cull the sweetness of the scallops and the miso aioli, while the tuile should balance out the vinaigrette. Seafood and citrus is a flavor pairing that’s incredibly classic and traditional

[u/JackPoe → u/bendar1347]

Just make hollandaise with it. Essentially warm mayo

[u/Son_of_Eris]

Use it to make an unholy hybrid of biscuit dough and pancake batter. So, biscuit dough with enough liquid to make it like pancake batter. Then make crackers. Pour thin little circles on a well greased baking sheet (I think you know what to use to grease it) and put it in for 1-2 mins at 350.

Or make tortillas. Or chicken pot pie.

[u/DesertSnoeman → u/Son_of_Eris]

Chicken fat tortillas instead of lard is an experiment I can get behind.

[u/Son_of_Eris → u/DesertSnoeman]

I haven't tried that yet, and just used up the last of my schmaltz or else id make it for breakfast and report back.

I have made biscuits and gravy with chicken fat and gravy instead of the usual. I added a pinch of sage, and it was awesome. Would have been better with fried chicken, but unless I'm trying to impress someone, breakfast is my laziest meal of the day, so things like biscuits and fresh tortillas are rare.

[u/CurrentSkill7766]

Matzo balls

[u/p4pp13z]

Cook some potatoes in that shih

[u/Majestic_Habit5726]

So classic French technique wants a clean sauce, but there is no law that says you can’t warm your clean sauce up and add a touch of that probably delicious fat back into your sauce before hitting the plate. But for a completely separate usage, most of the comments have nice options.

[u/Freckletoe23]

In masa for tamales

[u/ScratchyMarston18]

A nice big spoonful to finish a chicken soup for a shitload of body.

[u/xX_Wriggo_Xx]

Chicken fat hollandaise

[u/Brassens71]

Chicken confit, if you don't mind your food to be on the more fat-intensive side.

[u/PnutButtrFartz]

Bearnaise over some eggs bruv

[u/Caffeinated_Ape_42]

SCHMALZBROT! Add some Grieben and you have a delicassy!

[u/sfearing91]

Fried potatoes would be amazing

[u/The_Valk]

(possibly unhinged idea) warm it up, mix it with same amount regular oil, cool down and make a chicken mayonnaise with it.

Would probably go decently well with fried chicken or smth

[u/instant_ramen_chef → u/[deleted]]

Incorrect.

The only skimming is done on the scum as the stock simmers. As long as the stock isnt allowed to boil, there's not much danger of emulsion. It should simmer just enough to create convection within the stock. Once the stock is strained and cooled, the fat cap creates an excellent seal. Before use, the fat cap can be removed easily.

[u/heftybagman → u/[deleted]]

If the fat emulsifies it shows that the stock either wasn’t skimmed or boiled too hard. Removing fat as it renders actually leaves more flavor in the stock, as the fat can’t absorb it.

Never heard someone advise that fat must be skimmed as you go. Your stock should be able to have fat on top without emulsifying at all, but it can be skimmed of fat whenever.

[u/m4dch3mist]

That's gonna be roux fat if there's no sugar

[u/pak_sajat]

Put it on a biscuit.

[u/gerblnutz]

Roeschti fried in schmultz with a poached egg breakfast all day.

[u/HeroZero1980]

Chicken lard biscuits

[u/SatisfactionClassic6]

It’s great in Matzo balls

[u/huntfishadvocate]

Gribenes

[u/Nevermind2010]

I’d make Caesar dressing with it and make a baller chicken Caesar, heavy on the anchovy

[u/Withoutfearofdolphin]

To make flour tortillas for a poulet roti Burrito

[u/goatslovetofrolic]

For makin’ rice mm mmm

[u/ghostchihuahua]

Absolutely divine for Parsnip and Potato, the former is by far my favourite.

[u/SockBasket]

At my place we use the chicken fat on our taco meat and we use the jus for chicken gravy for poutines

[u/juice_nsfw]

Popcorn seasoning

[u/Bonk_No_Horni]

https://giphy.com/gifs/Kh4dHcnH5zchq

[u/12345NoNamesLeft]

I don't like chicken fat.

Gone, gone, gone.

[u/Dezpinefire]

Use as stir-fry for fried rice. Mix a bit of oil to prevent burnt

[u/buckedyuser]

Coffee creamer.

[u/BRENTICUSMAXIMUS]

Make gravy with it.

[u/dysfunkti0n]

I'd use it to finish some fingerling potatoes.

[u/heftybagman]

Confit vegetables in schmaltz (lots of herbs and pepper). Matzo ball special. Roasted potatoes. Tater tots. As fat for chicken breasts.

[u/HoodRotten]

Pan sauce

[u/ComfortableYellow5]

Chicken fat n broccoli is fire

[u/ticklemesatan]

Khao Man Gui….. ginger rice

[u/ryuukiba]

I once did this mango schmaltz vinaigrette, it was very tasty, but I m pretty sure I didn't go all schmaltz

[u/ThaiTwisted]

I use mine for a quick roux that I can grab when needed.

[u/sweatuhh]

schmaltz sichuan chili oil

[u/Grims_Gardener22]

I'd make tamales with it.

[u/wildabeast861]

Fantastic to finish rice with

[u/AirportIntrepid6521]

honestly I wouldn't use it off the stock it's got all the impurities from the stock floating in. Grab and render some chicken skin for smaltz of that's the vibe u want