Schmaltz

Over the last two weekends, Steve and I have processed the chickens we raised for meat. At 12 weeks of age they weighed in at 10 - 13 pounds each. They tended to look like small turkeys as we processed them instead of chickens. HUGE!

I do not take lightly the process of ending one life, even that of a seemingly lowly creature. The Bible teaches God made all things great and small. Meaning he made me and that chicken and the life he gave is one to be respected. Therefore I have tried to use every part of the chicken and not waste it.

I harvest the livers and gizzards. I cooked the hearts for added protein for the dogs. My freezer is filled with bags of whole chickens and cut up chickens. As freezer space is at a premium I cooked down alot of the leg quarters and have put the meat in the freezer for quick meals. Also I have gallons of broth that I canned.

When I began raising the chickens I fed them lots of good food. In the last two weeks I cut back on the broiler feed and fed them alot of cracked corn. Not only did the corn help keep them warm on freezing nights by ramping up their body temp it also helped to put on a nice thick layer of fat.

You don't often see too many fat chickens at the grocery store. Sure that have some fat if you buy a whole one which is a small bit attached to the skin at the open cavity between the legs. My chickens had a huge fist size pad of fat at the lower cavity. The gizzard was incased in pure yellow fat. The liver was laced with bits of fat as it was connected to other organs. In my effort to not waste anything that could be used I also harvest the fat.

I put the fat in my crockpot and let it cook down over night until all of the oils were rendered from it.

This richly rendered chicken fat will be used for savory pies and other pastry crusts.

Just for the record this rendered fat is called schmaltz. It can be purchased in jars from most any jewish market or butcher shop. Talk about making things crazy good! Schmaltz is the key!

Before you go crazy about how bad fat is for your body take a look at the nutrtional information of rendered chicken fat.

To make a savory pastry dough only two to four tablespoons is needed. For a two crust chicken (meat) pie that serves 8 - 10

I am adding the pastry recipe to the recipe box today.

There are rules for cooking kosher foods. There are rules for cooking with a pie crust if meat is involved - no dairy in the crust!

Perhaps one of the many lovely Jewish friends would fill us in on the details and perhaps add some recipe ideas for using up all of my golden yellow schmaltz. Please? And Thank You!