Schmaltz is rendered chicken (or goose) fat used widely in Ashkenazi Jewish cuisine to add a rich, savory flavor to dishes. Because it is poultry-based, it serves as a great alternative to butter or lard in kitchens that follow kosher dietary laws.
Schmaltz has a relatively high smoke point (around 190°C) and acts as an exceptional vehicle for flavor.
Cooking: Use it as an oil substitute to roast root vegetables, fry latkes (potato pancakes), or pop stovetop popcorn.
Traditional Dishes: It is essential for making authentic, flavorful chopped liver and matzo ball soup.
Baking: Substitute schmaltz for butter in savory baked goods like biscuits or cornbread.