Rendered Chicken Fat (Schmaltz)

Rendered chicken fat (schmaltz) in a glass jar with a lid

The Spruce Eats

Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 16 servings
Yield: 1 cup
Nutrition Facts (per serving)
254 Calories
23g Fat
0g Carbs
11g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 254
% Daily Value*
Total Fat 23g 29%
Saturated Fat 6g 32%
Cholesterol 46mg 15%
Sodium 36mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 11g
Vitamin C 0mg 0%
Calcium 8mg 1%
Iron 1mg 5%
Potassium 76mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Also called schmaltz, rendered chicken fat adds rich flavor to many recipes and makes use of parts of the bird that would otherwise be wasted. It is a must in traditional chopped liver recipes, but it is also good for cooking potatoes and other root vegetables. It's also delicious when used instead of oil for making stovetop popcorn.

To make schmaltz (rendered chicken fat), begin by saving bits of fat and skin removed from raw chicken. You can stockpile these in a bag or container in the freezer until you have about three cups worth. You can also ask your butcher for chicken fat and skin scraps that are usually trimmed off the bird and discarded. Often, they will be happy not to waste parts that would otherwise end up in the trash and will give them to you for free. At most, you should pay a few cents per pound for them.

If you get your scraps from a butcher, there may be bits of meat attached. Try to remove most of these before beginning—save them to use when you make stock.


  • 3 to 4 cups chicken fat and skin

  • 1 medium onion, peeled and cut into quarters, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients gathered for making rendered chicken fat (schmaltz)

    The Spruce Eats

  2. Place the fat and skin scraps in a heavy-bottomed, nonreactive pot (cast iron, copper, and aluminum can give your schmaltz an off taste). Cook over low heat, stirring occasionally until the scraps render most of their fat and begin to brown.

    Chicken scraps rendering in pot with wooden spoon

    The Spruce Eats

  3. Add the onion, if using. Raise the heat to medium. Continue to cook, stirring frequently, until the chicken scraps are golden brown and crispy, but not burnt. Turn off the heat and let cool for a few minutes.

    Chicken scraps, rendered schmaltz, and onion browning in pot

    The Spruce Eats

  4. Strain into a heatproof glass or Pyrex container. Canning jars work well for this. A fine-mesh strainer will work in a pinch, but cheesecloth or a paper or cloth coffee filter are best.

    Strained rendered chicken fat in open heatproof container

    The Spruce Eats

  5. Cover tightly and store in the refrigerator for up to six months.

    Rendered schmaltz in airtight container on a wooden table

    The Spruce Eats

How to Use

  • Use rendered chicken fat to make traditional-style chopped liver.
  • It is also great for cooking root vegetables and in place of oil or butter in almost any recipe where you want to add a rich, savory flavor.
  • It has a medium-high smoke point (e.g., higher than butter but lower than peanut oil), and it can be used to brown meats or caramelize onions.
  • Rendered chicken fat can also be used as an ingredient in pâ​tés.
  • The crunchy cracklings you strained out (also called gribenes) are a tasty snack. They're probably not the healthiest food to eat frequently, but they're a wonderful occasional indulgence.

Can You Buy Schmaltz?

Schmaltz is often sold in small tubs at kosher butchers and at some well-stocked grocery stores. It is also easy to make at home and typically has better flavor.

Is Duck Fat a Schmaltz?

Schmaltz typically refers specifically to rendered chicken fat. Duck fat is a separate item, sometimes sold at fancy grocery stores and butcher shops. It's most frequently used in French cooking to add richness to savory dishes.