How to make Chicken Oil (Schmaltz) & Chicken Crackling | Keto Essentials | Headbanger's Kitchen
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EEEWWW???? The skin is the best part of the chicken! I've been eating it since I was a little kid!
Now this lady knows what she is talking about! If my future kid doesnt like chicken skin....i maaaay or may not suprise them by putting them up for adoption
Muchui Mwithu keep the kid. That would reduce competition for the skin.
completely agree
Same
So did we!
Love your videos as always.
How you are doing the skin makes sense if you don't have an oven but the frying pan is messy and a lot more work. We boil the pieces to render most of the fat out then lay them flat on parchment paper and bake until done. They are sticky after the boil so we dump them into a colander and toss them in some of the rendered fat to keep them workable. I let them cool a little to handle. We flip them once halfway through baking and toss them in salt when done. We keep the rendered fat from the boil and the golden fat from the baking tray.
The skins come out like keto potato chips and work well with dips wih a mayo/sour cream base. Just add garlic (make an aioli), herbs or hot sauce. We have trouble finding chicken skin here but when we do, these rarely last long in our house. They as so good....
With this method, cleanup is easy, the process is less work, less splatter and you feel like you're getting more because the skins are flat like potato chips...and no fighting with clumpy skins!!. The downside is that, depending on the size of your oven, it may take you longer. We do three baking trays at time and we usually do eight to ten trays total, set the timer and walk away.
We pull off the thigh/leg quarter skins when we're making homemade shawarma. We make larger batches (20 lbs) to freeze at a time so pulling the skin is just a part of the process.The quickest way to get the skins off is to use paper towel to turn the skin inside out over the quarter and just pull it off. We add the Shawarma spices and let the meat marinate for 24 hours while we bake the skins. The next day, the meat goes onto a baking diss and we bake it. Once baked, we let it cool and separate meat from the bone. We shred the meat a little and refrigerate. We cover the bones with water and boil to make a stock. We reduce the stock until it it gels ( maybe .5 - 1 cup of liquid) and pour it back over the shawarma to add more umami. We freeze it in individual containers for quick meals. We reheat the Shawarma meat by frying it in the chicken fat until it has crispy edges and enjoy with tzatziki or toum.
Seriously good food.....
And no waste! All parts of the animal are used. Mind blown.
If you ewww fried chicken skin, we can fight right now.
Ewwww! Let's go Mike!😂
Oh Mike, you gave me my first laugh of the day :)
Yeah 😂
When i make chicken tika i remove the skin and pop in with maranade, while the chook is grilling i fry up the skins. Its amazing. Like spicey crunchy chicken jerkey.
Love this video. I came here looking how to store chicken fat, learned alot more. My daughter and I love the fried chicken fat. I don't cut it up, I leave it flat. She calls them Yummy Crispy Leafs. Cause she thinks they look like fall leafs. Thank you for this video.
My pleasure, thank you for watching.
Great idea!! I will be doing this! Chicken Skin Cracklin' is served in restaurants in the Philippines - yummy
No way!! I love chicken skins! That's the best part! I've been looking for a recipe for this, thank you!
Shmaltz is amazing, and even the chicken fat with a little garlic and salt on keto bread is great.
Not new, I learned this from my Grandmother sixty years ago. In Hungary it is common.
@@christinemeleg4535 I learned this from my grandma 40+ years ago, I am nto alive 60 years yet so..... My Grandma also was anti Margern and hated the idea of fake foods.
OMG theskin is the best part especially if its crispy!!! I'm drooling
Great vid! The skin is the best part of the chicken. I actually keep kosher and since being on keto I've routinely used "chicken crackling" as a kosher substitute for pork rinds. In kosher circles it's not called chicken crackling though, it's called "gribenes" which comes from yiddish. You can also do this with turkey or duck. Horns up! 🤘🏻
I have been looking for an alternative to pork rinds!!! Thanks for the idea
Obviously not true, nutrition wise . But rest your taste..
Hey I keep kosher as well and am trying to figure out different ways to substitute pig items. Gonna to use gribenes as bread crumbs for schnitzel
That looks absolutely amazing! In my house that'll last about 10 seconds once my family see it!
Maybe 5secs in my house,,,lol
i make it all the time..im dont eat pork so i use it to recoat the chicken for baking with a little almound flour and of course for snacking, but now i have another way...i love it..thank you..and your crunch had my mouth watering
Made some tonight and then came here to see how others make it. Great job!
Thanks!!!! I stopped eating pork & haven't found a replacement for pork crackling. Definitely gonna do this 💛💛💛
I thought you were familiar. I watched your interview with George Kollias ages ago and now a few years later I am looking up how to make schmultz and came across your channel again.
I made the schmultz to your recipe and it was good!
Thanks man
Also want to mention that I have the exact same splash screen too!
hahaha awesome man! Glad you found the channel again! Btw I did a full album with George Kollias on drums you can check it out on demonstealer.bandcamp.com it's called 'THIS BURDEN IS MINE'
I am making some at this moment. When I was a child we even eat chicken feet as well as the comb (the red part on the chickens head). Chicken broth is very good when you have the flu.
Chicken feet added to chicken soup is a treat!
The skin is the best part!! I need to make these! Thank you!
Chicken Skin and Gizzards are excellent.. especially with hot sauce
ROCK ON DUDE!!! gonna add tripe for the trifecta to that awesome duo
Great video! Very informative.
I’m sick in bed, reading Salt Fat Acid Heat and the chapter on fat obviously haha
Looking forward to trying this for both parts!
I watched the show. Is the book just as good too?
That chicken skin sounds amazing and it's all natural! Thank you for sharing this!
Wow I love the skin,you do things in cooking I have never seen,keep up the good work,I am learning so much,hugs for USA
Chicken oil is also harvested in the process of making a clear chicken chintan broth for ramen and used in controlled amounts when putting bowls of ramen together
I appreciate this video because I don’t eat pork and I can’t find a such thing as chicken rinds. And it’s good to know that I can re use the grease from cooking it. Thank you
Instant pot for the rendering of the Shmaltz. Then fry for the cracklings.
I used to microwave whole chicken skin for 5-6 minutes and it turns crispy and a good snack
I'd say that if you don't like the chicken skin you could throw it in with the bones and make a soup stock. The browning would probably give a nice flavor to the stock. Might try that.
Schmaltz has some onion added near the end but same thing. If you don't eat the cracklins with lots of salt, send them to my house.
The traditional Jewish way according to my Grandmother is to fry low heat just like this but with onion as well. When I was a boy my Gran would make large batches and the skins would be hidden as a treat they are called Gribbens.
I'm looking to make chopped liver. Jewish style. This was an amazing tutorial from start to finish. Thanks!!!
This looks delicious! I need to make this. Thank you for this.
We all fight for the chicken skin
After Thanksgiving when I am making bone broth I like to take the skin and crisp it in the oven then sprinkle a little salt, a great snack while I am waiting for the stock to cook.
I love this! It's like chicken bacon! YUM!
yesssssssss why didn't i THINK of this? I always said, "I wish I could go to Popeyes and order just fried chicken skin!"
Nice tutorial very simple to follow instructions.
I would use harissa powder on the cooked skins before they cool too much. It's what we use when we roast a chicken, and crispy chicken skin is my favorite part of the roast.
Skin is the best part of the chicken! This is the best keto recipe ever.
It is very useful for burns , no scars at all, it will last for without keeping in fridge
How? I got a 2nd degree burn on my hand yesterday.
Chicken skin is so freaking delicious. Love it. Liver, heart and gizzard are pretty good too. But the skin is the best part.
How bad is it that whenever I make this, I eat all the chicken skin cracklins in one sitting lol. They taste and smell so good! My mom is Taiwanese and she would make this once in a while, with chicken skin or pork rinds! I always preferred the chicken skin version, but both are great. They’re amazing with salt.
You can bake it some more, ground it and turn it to tiny bits of chicken skin garnish for salads.
My mouth started watering at about 40 seconds into this video LOL
They sell chicken chicharon here in the Philippines and it is delicious!
I bet it is
My grandmother made chicken crackling and she was italian spanish woman, and I remember the taste was amazing.
That oil is best used as toppings in noodles dishes.. full of taste, the skin.. amazing, you can even ground it into powder and spread over fried rice.. hope to see anyone doing this kind of cooking. 😁
I use the fat as like frying oil eg. Fry n egg. Use the cracling over my ramen noodles ... i usually bake it but this looks easier.
All my Jewish friends grandmother's would love you and this video. Chicken skin is the best part of the chicken especially fries.
I'd use a bit more water and switch the skins between the stovetop and the broiler to save time. Thank you for the video. Chicken fat is ridiculously underrated as a flavoring agent these days I tell ya.
I used to have Thai spring rolls back when eating carbs that used chicken skin instead of mince. Omg! I am so going to have to try this recipe now.
Oh wow thanks for that idea :D
Hi Sahil from East Coast USA. I do this all the time but on a cookie sheet in the oven. I love it. I know that you have Old Bay seasoning. It comes from the same place I come from………….Baltimore. You can’t make steamed crabs without it. I hope you get a chance to try real Maryland steamed crabs one day. Well anyway, get yourself between 4 and 6 chicken thighs. Take the skins off and reserve them for the above recipe. Put the skinless chicken thighs in a single layer in a pot. Put water in the pot covering the thighs just half way. Sprinkle liberally with your Old Bay seasoning. Bring to a boil, put the lid on the pot, reduce to a simmer and cook until done, about 40 minutes or so. This is delicious. So enough Jibber Jabber. Now get ‘er done.
You sound like a genie, showing me your ways
Hi, great idea but you can put the last part of chicken crackling directly on the sivet so that the chicken oil is drained if you want the last bit too. Thanks🙏
another excellent demonstration!
Thank you! Cheers!
Chicken skin is very high in glycine a wonderful nutrient that makes up collagen,
Though I don't eat chicken, I think that is a great topic- chicken cracklings and schmaltz. Well done HK.
Love your video! Thank you.
Sahil! This is a great snack idea! yippee! Going to make it this weekend! Waiting to see what you'll be using the oil for.
Hi, well done my friend. I've been spreading the word on chicken fat and crispy fried chicken skin for years. Most people give the usual response of disgust...until they see the product. Crispy chicken skin tastes much better that some of the snacks sold today. The fat is superior to many of the fat products available as well. X
Are you kidding me?! Crush them and roll chicken in egg/buttermilk and crushed crackl'ns and put in air fryer! The oil is used in liver pate! The best! Love your recipes!!!!
We eat crackings in the south and chicken crackings are pretty popular. Lol Also when I was young I was obsessed with eating chicken hearts!!!
I love chicken hearts too, my and my brother would fight for it.
Oh. Yummy. What a great idea. Tasty. And skin is like pork rinds ,but chicken. Mmmmmmm. I luv chicken. Thanx. ❤️
So good! Im trying this 2nite! Ps. I eat chicken liver on the regular. Add some chilli garlic and onions. Yum!
What is chilli garlic?
Is the chilli a pepper? Chilli pepper and garlic? It sounds good amd want to try but just a bit confused.
@@tessshuman6984 hi. Sorry. Yes a chilli pepper. Its so good! I had low iron and always felt tired but since keto and since eating livers atleast once a week my iron is normal. U need to try it! Let me know hw it is!
That looks amazing. I’ve never rendered chicken far before. I make ghee at home for cooking. I think I might finish the chicken cracklings in the oven with a good sprinkling of copycat KFC seasonings. Where do you get all the skin and fat from? Do you skin a chicken and cook that with out it’s skin? Just curious.
Yeeessss! This is awesome! I don't eat pork so I'm going to make this as a substitute for pork rinds that's called for in some keto recipes. And to just eat on their own too...😄
Rachelle Omg that’s a genius idea. I’ll try it! Never been more excited for salad in my life 😂
Mmmmm... I absolutely LOVE crispy chicken skin!! Thank you, Sahil!
I love chicken cracklings.... now I can make them. Thanks for the wonderful video
See not even a single dislike, chicken skin is so tasty man. It's a guilty pleasure because health conscious people have only chicken breast.
Back in the 80s, my sister was staying with me. I pulled the skin off the chicken before I cooked it so she made me toss it in the pan and fry it for her. I thought she was crazy to eat all that fat. I had bought into the propaganda about fat being bad. Glad I know better now. I just sent her a message to tell her that. lol
I am going to try this in the keto Panda Express orange chicken recipe that I love. Maybe it can replace the pork rind breading and olive oil for cooking.
Good job sir. Thank you and I also appreciate the fact that you stress that we should eat all of the animal that we can. It's not wasteful and I think it is more respectful. If you're going to kill/eat something, eat it all.
Yay Schmaltz!
Namaste.
Hey bro thank you so much
just telling you so glad tube sent me down the rabbit hole
Glad I could help
I wonder how long the oil keeps? in the fridige and the counter
CHICKEN SKIN IS THE BEST!
This is great. I love chicken skin!!
The fat is the best to me...whether on chicken or a steak. I can see where the oil would be good. I use bacon grease all the time but have never kept the oil from chicken. What a great idea.
It's nice to know a different way to render chicken oil than how I do it but I had mixed feelings about this because I can't ever think of any time I cook chicken without the skin. So just to make the oil this way I have to be missing sweet chicken skins for the next few meals because you know those crunchy skins were gone in a few hours! 🤣🤘
Use this method when you are using the chicken for a different purpose, such as making chicken salad. The best time to make it is when pressure canning chicken, since the fat should be removed for this purpose. I buy chicken when it's on sale to can it for my pantry. Easy to make chicken & dumplings or chicken stew, since the chicken is already cooked. One of the benefits of home canning is lots of broth (when hot packing) and lots of fat to be rendered. A bonus that many people don't collect when they toss what doesn't go into a jar. Me, included, until I learned how to render chicken fat.
Air fryer is better and probably easier, just make sure it's clean and then do the skins, the oil will collect at the bottom.. that's what I usually do. Don't even have to cut them to little pieces, I eat them instead of chips or other junk food
So after the chicken oil turns to a solid. What can I use it for?
Face cream?
Candles?
Thank you for clearing my doubt about chicken skin being good for us on keto🙏
Blanch the skin in boiling water for a few seconds first, it will fry up a lot lighter like pork rinds.
For how long can you keep the oil? I got about 0.3 liter now and I don't think I'll use all of it any time soon. Would adding a hot pepper extent the shelf live perhaps?
Just pop the jar in the fridge and it will last for a year
Waooo just waooo..and No man there are a few dislikes.. you did great job
Next time I’m getting groceries, I’m going to pick up some chicken, and I’m going to try this. I’m going to subscribe 🤘
Yummm! I love to make a BLT with chicken skin instead of bacon... It's awesome! Bacon is great too but with the fried chicken skin it's even better!😊
That is geniusn
The cracklings would be good on a big chef salad 👍
Ppl eat fried chicken with the skin all the time. Anyway, I made some chicken broth recently, then ran it through a coffee filter and sieve. Once the broth filtered through, I was left with what appeared to be oil. It’s what brought me here. Thoughts?
Wow, I've never thought about making chicken oil. I'm definitely going to try this. How long is the chicken oil good for in & out of the fridge?
I've kept mine out for a week and about a month in the fridge.
The first bite off a piece of fried chicken has an abundance of chicken skin....that's the hook!
I never realized I could make chicken oil haha. That chicken skin looks great.
Very interesting subject. Thanks
can i use schmaltz in making chicken burgers? will it ruin the taste?
I love that idea! Yum!
That looks fire 🔥🔥🔥🔥🔥
I'm excited to make this! Thank you for this recipe! 👍
Yummm! I want to eat your chicken crackling so bad! It looks delicious! Thank you for sharing! ❤
You can try also the Schweine Schmalz ( Pork Fat). It really goes good with vegetables and Brüssel sprouts... Love the recipe.. Trying it right now.
In my neck of the woods, pork fat is called lard. Rendered from pig fat using similar processes with the leftover solids called cracklings. Grew up on a farm with lard rendered from home grown hogs. The stuff sold in supermarkets as "lard" is a poor comparison. We used lard mainly for frying and baking, especially biscuits. Grease rendered from salt cured meat (fatback, ham, side meat) was what we usually used to season eggs, vegetables and such. Red-eye gravy is made with coffee and grease rendered from country cured ham. Sure wish I had some now! :-)
Love! Love! Love!!!
Thank you!!!
Hi Headbanger ,what is the benefit of adding 2 tbs water in the start?
Moisture to cook it easily
Thanks for sharing!
The chicken skin (crackling) is the best part of the chicken. I even ask the butcher for it and will pay for a nice batch of it. They say they throw it away when they make skinless parts. Imagine that.
Nothing new on this post, my Grandmother used every part of the chicken but the beak! Fried chicken skin is a treat!
Pls use wooden spatula instead the plastic one
Once chicken oil is made how long can it kept ? Is it required to kept refigarated or keep in room temparature?
I kept mine for about 2 weeks in the fridge. The cracklings I kept for about 3 days on the counter and then in the fridge.