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Old 07-13-2010, 04:14 PM   #1
Jason Martin
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Cooking with Schmaltz

I have been buying decent amounts of chicken thighs (on the bone w/skin) and cooking them in bulk. They are a pretty cheap source of protein.

I bake them in Pyrex dishes and there is a fair amount of fat left over. I pour it into a container and chill it in the fridge.

This leaves me with a layer of fat, and this strange chicken jelly stuff (that I throw away).

The Schmaltz is great for cooking eggs, etc. It's got a really high smoke point, and has a great flavor. I have been using it in lieu of the vegetable oils etc. I once ate before CF.

So... I am looking up the fat profile on this stuff, but I am not great at determining what is "good" and what is "bad". Can anyone offer an opinion on weather or not it is wise to consume this stuff in moderate amounts? (maybe a tablespoon or two for cooking every other day)

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http://www.nal.usda.gov/fnic/foodcom...F_CHECKBOXES=2
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Old 07-13-2010, 04:17 PM   #2
Jamie J. Skibicki
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Re: Cooking with Schmaltz

I cook everything in bacon grease. I say go for it.
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Old 07-13-2010, 05:13 PM   #3
Joe Bernard
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Re: Cooking with Schmaltz

+1 to what Jamie said, it's natural fat and is good for you. Also, don't throw away the jelly stuff underneath the fat, it is chicken stock that can be used for making a soup. I'm not totally certain about the nutritional info of the jelly, but I do know that it has no fat because all of the fat rises to the top.
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Old 07-14-2010, 08:23 AM   #4
Jason Martin
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Re: Cooking with Schmaltz

Thanks for the replies!

When it was cold out, I was using the jelly stuff in my slow cooker as a stock. It was great. Now that it is hot out, I just can't bear to slow cook all day (I live in a places that is uber hot in summer time).
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