Not a Thing Goes to Waste at
COMMON WEALTH FARM LLC
We will continue to have a full selection of your favorite chicken parts on Wednesdays (through the end of September) and Saturdays 9through end of October).
Did you ever think of chicken and dessert as the same thing? How about a Shmaltz Cookie? Never heard of it? Neither had I until Gale, one of our customers, introduced us to the world of shmaltz.
One day she asked if she could buy chicken fat and skin from us. Never one to pass up an interesting piece of information, I learned she intended to make shmaltz - simply put, rendered chicken fat. The history behind shmaltz has to do with kosher cooking. Those Jews who didn't live in the Middle East and had no access to olive oil used chicken fat to cook with since cooking meat with butter or lard (pig fat) was not kosher. Delis in NYC used to have pourable shmaltz on the tables along with catchup and mustard. People poured it on their bread.
A couple weeks afterwards, Gale presented us with a cup of shmaltz to try (see picture - looks like butter). Since it freezes very well (and, in fact, the recipe for the cookies calls for it to be well-chilled), I tucked it in the freezer for just such a day when time allowed for some creative baking. The cookies are oatmeal and turned out really and truly delicious - crisp outside and chewy inside. There is not even a hint of chicken-anything taste! The recipe I used is from Baking and Mistaking
We also have used shmaltz in making our chicken pot pies both in the filling and in the crust. While shmaltz takes a little while to make, it really is worth the time.
You're probably thinking shmaltz would cause your arteries to clog just looking at it. But, no. It has less trans fat than margarine and more omega-3 fatty acids than most vegetable oils. As always, think moderation.
So now this season's product list includes chicken fat and skin, along with backs, feet, and necks (for stock). We have other customers who simply fry up the fat. Not a thing goes to waste!