Rendering Chicken Fat
I recently gathered some chicken skin and decided to render it today. Although it had some freezer burn, I thought it would still be usable for this task. However, as it’s been cooking, I’m noticing quite a strong odor that wasn’t present when I first took it out of the freezer.
This is my first time making schmaltz, so I’m wondering if a smell like this is normal? It doesn’t smell sour or fishy, but it definitely isn’t pleasant either.
It’s great that you’re diving into rendering chicken fat! When it comes to rendering, some smell is definitely normal as the fat renders and the skin cooks down. However, if the odor is particularly strong or off-putting—especially if it’s markedly different from what you expected—it could be a sign that the chicken skin is not fresh or has been affected by freezer burn. While freezer-burned skin can often still be rendered, it might lead to a more intense aroma during cooking.
Generally, if the chicken didn’t smell sour or fishy and just has a strong odor, it may just be the cooking process releasing fats and proteins. You can try cooking it on a lower heat to minimize the strong smells and encourage a more pleasant aroma. If the smell persists and you’re concerned, trust your senses; if it doesn’t smell right, it’s better to err on the side of caution and discard it. Good luck with your schmaltz!
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