Here’s a question from Ann:

I found a recipe that was my Mother’s and it calls for Chicken Fat. Can you purchase it in a grocery store and if so in what section would I begin to look. Thanks so much–Ann

Affectionately called “schmaltz,” chicken fat is a traditional ingredient in many savory, ethnic Jewish dishes and is often used as the fat of choice in meat dishes since it’s a no-no in Kosher cooking to mix milk products (like butter) in a meal that contains meat. Having said this, you certainly don’t need to be kosher, or even Jewish, to love the flavor that chicken fat gives to food. You might be able to buy rendered chicken fat from a very well stocked supermarket (in the refrigerated or frozen section) but you’d definitely be able to get it at a butcher shop. Sold in tubs, rendered fat means you get pure melted down chicken fat that’s had any bits of meat or skin removed. Although the plain rendered fat is fine to be used “as is,” I always flavor the fat with onions which elevates the taste immensely. To do this, melt a couple of tubs of the chilled fat down again in an uncovered skillet and, when liquefied, (it will have congealed to a firm, chilled butter-like consistency once refrigerated), add a cup or two of minced yellow onion. Continue to cook the fat with the onions, over low heat, still uncovered, until the onions have turned golden brown and your home smells like you never want to leave (ever!)–no joke, the aroma is that good.

Then, allow the fat to cool to just warm with the onions and strain through a fine-mesh sieve into a plastic tub and attach the lid. This can be frozen for many months. To use, just chip off a frozen piece, melt it down and stick the rest back in the freezer.

Now, if you can’t find chicken fat already rendered, each time you work with a whole chicken, pull off any wads of fat and cut off lose pieces of skin from the cavity opening and snip both into small pieces, using kitchen scissors. Then put these in a small, doubled freezer bag and freeze, continually adding to your stash until you have two cups or more. Then, melt the fat and skin, with the onions and follow the same instructions given above. When you do things this way (the second way) you will not only have wonderfully flavored chicken fat to use in your ethnic dishes but you will also get the prized pieces of crisp skin, called “gribenes.” These can be added to omelets, kneaded into bread, or simply popped into your mouth.

Hope this helps! Here’s a printable recipe for Rendered Chicken Fat. And, once you make up a batch, if you like chicken soup, why not try my delicious recipe for Matzo Balls.

Tags: chicken fat, chopped chicken liver, ethnic cooking, Jewish cooking

Incredibly chewy, moist, sweet and yet nutty, these macaroons have always been a huge hit. Actually, when entertaining, this is one of my most requested recipes. Although these are perfect for Passover, don’t be surprised if you find yourself craving them (and making them) all year long! Any time I’ve mentioned an unfamiliar culinary term or tool, please go to Kitchen Management for more information. 

Special Equipment

• 2 or 3 cookie sheets: preferably “cushioned” kind
• Parchment paper
• Food processor
• Electric mixer (large capacity) with wire whip attachment
• Medium size ice cream scoop (with 1/4 cup liquid capacity)

Ingredients

• 5 slightly rounded cups dried (desiccated) unsweetened coconut (from your health food store)
• 2 1/4 cups granulated sugar, divided 1 1/4 and 1 cup
• 7 extra-large egg whites (1 ¼ cups)
• Pinch of table salt
• 3 tablespoons light corn syrup
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon pure almond extract
• 2 1/2 cups shredded sweetened coconut, plus an additional 2 generous cups for the shaping process

1) To set up: Line 2 or 3 cookie sheets with parchment paper and preheat the oven to 350F.

2) To grind unsweetened coconut: Put desiccated coconut into the bowl of a food processor fitted with the steel blade and add 1 1/4 cups sugar. Grind until mixture is finely ground and well combined.

3) To beat egg whites: Place egg whites in the bowl of an electric mixer. Place a skillet with 1-inch of very hot (but not simmering) water in it, over low heat. Place bowl with egg whites into skillet and whisk constantly until the temperature of the whites is brought up to just tepid (very warm to the touch). Stop frequently to check temperature: (To do this, stop whisking and remove bowl from skillet and test with your finger.) When whites are warm and frothy, attach bowl to the electric mixer, fitted with the whisk attachment. Add a pinch of salt to the whites and whip at high speed until starting to become white and thick. With machine running, add remaining 1 cup sugar in a steady stream and continue to beat until thick and shiny. Add 3 tablespoons corn syrup and both extracts and continue to beat until stiff (mixture will look like thick, shiny, melted marshmallow).

4) To complete macaroon batter: Remove bowl from machine and, using a sturdy rubber spatula, fold in the ground coconut-sugar mixture along with 2 1/2 cups sweetened shredded coconut. (Depending on the size of your electric-mixing bowl, will probably need transfer beaten whites into a larger bowl before folding in coconuts.) Combine gently but thoroughly.

5) To finish assembling: Using a small-to-medium ice cream scoop (with no more than a 1/4 cup liquid capacity), scoop leveled portions of macaroon batter onto prepared baking sheets, in 3 rows of three per each sheet. (If you ever find it difficult to release the batter from the scoop, knock the filled scoop against the sheet, then pull the release trigger. Wipe out interior and begin again.) Place a good pinch of the additional 2 cups shredded coconut on top of each mound, spreading gently to cover. If you want to correct the shape of your mound, just use your fingers to gently prop-up and round each portion of batter, which is very soft. (The outside coconut will allow you to manipulate and reshape mound without sticking to your hands. Unbaked macaroons should look nice and plump with rounded domed tops, all covered with shredded coconut.)

6) To bake: Place macaroons in preheated 350F oven and immediately turn the heat down to 325F. Bake for 20 to 25 minutes or until light golden brown on the outside but still somewhat soft on the inside. Let sheet sit on wire rack for 5 to 10 minutes before using a thin metal spatula to remove cookies to a wire rack to cool thoroughly. (If you have one oven, bake two sheets simultaneously using the upper and lower third shelf positions. Switch shelf positions after half the baking time. If you only have 2 cookie sheets, after baking first two sheets, run under cold water to cool before lining with fresh parchment and baking the remaining batter.)

Timing is Everything:

Although I like to serve macaroons within 24 hours of baking, they stay absolutely perfect for a week when stored in an airtight tin, separated by sheets of wax paper, or simply on a platter, covered well with plastic wrap.

Tags: chewy macaroon recipes, macaroon recipes, passover macaroons, passover recipes, recipes using coconut, the best coconut macarrons