[Sca-cooks] Schmaltz

[Devra at aol.com]

I suspect that schmaltz isn't used as much as butter because there aren't a lot of convenient commercial sources for it, the way there are with butter.  I have seen it sold in jars (1 C?) in the long past, but can't remember seeing it recently.  You can of course make your own; it just requires some attention to keep the fat from browning.  And it keeps moderately well in the fridge.  It's not that chickens don't have enough fat--you ever pull the loose fat out of a capon/oven stuffer roaster?  Schmaltz was traditionally used to fry things like potato pancakes.

Hard to do reduced cholesterol with it, though.
Devra