Poultry fat is rendered fat derived from the skin and trimmings of poultry such as chickens, turkeys, ducks, and geese. Rendered chicken fat is commonly called chicken fat or schmaltz, a term most associated with Jewish and Eastern European cooking; duck fat and goose fat are typically named on their own rather than called schmaltz. Poultry fat has a long history of use in traditional cuisines.
Historically, poultry fat was an important cooking fat before the widespread availability of vegetable oils. It was commonly used for frying, sautéing, and baking, and was also incorporated into dishes and baked goods to add richness and flavor. In Jewish cuisine, schmaltz has been a staple ingredient for centuries, used in dishes like matzo ball soup, latkes, and kugel.
Poultry fat has a distinct flavor profile that is often described as rich, savory, and slightly nutty. The exact flavor can vary depending on the type of poultry and how the fat is rendered. Chicken fat, for example, tends to have a more pronounced flavor compared to turkey or duck fat. Poultry fat is high in monounsaturated and saturated fats, making it a suitable choice for high-heat cooking.
In the kitchen, poultry fat can be used in a variety of ways. It can be used for sautéing vegetables, frying meats and fish, or as a base for gravies and sauces. Poultry fat is also a popular ingredient in baked goods, where it can add tenderness and flavor to pastries, breads, and cookies. Some cooks even use it to roast potatoes or other vegetables, imparting a rich, crispy texture.
Beyond its culinary applications, poultry fat has also been used for other purposes, such as in the production of soap and candles. In some traditional cultures, it was even believed to have medicinal properties and was used to treat various ailments.
Despite the historical significance of poultry fat, its use has declined in recent decades due to the growing popularity of vegetable oils and concerns about the health implications of saturated fats. However, there has been a resurgence of interest in traditional cooking fats, and poultry fat is experiencing a comeback among chefs and home cooks who value its unique flavor and versatility.
Today, poultry fat can be found in specialty food stores, butcher shops, and some supermarkets. It is also possible to render poultry fat at home by simmering the skin and trimmings of poultry until the fat is rendered and can be strained and stored for later use.