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. However, as it’s cooking, I’ve noticed a rather strong odor developing that wasn’t there when I took it out of the freezer.
I’ve never made schmaltz before, so I’m wondering if this smell is normal? It doesn’t have a sour or fishy scent, but it definitely doesn’t smell pleasant either.
It’s great that you’re venturing into rendering chicken fat! When rendering chicken skin, especially if it has some freezer burn, you may encounter some funky smells. While it’s normal for some odor to develop during the cooking process, particularly from the fat breaking down, you want to ensure that it doesn’t smell rancid or spoiled.
If the smell is off-putting but doesn’t smell sour or fishy, it might just be a byproduct of the skin and fat breaking down. Make sure you’re cooking it low and slow to allow the fat to render out properly. If the smell persists and seems unusually strong—like a bad or chemical odor—it might be best to err on the side of caution and discard it.
For future batches, try to trim any excess meat or old fat from the skin before freezing, and ensure it’s well-wrapped to prevent freezer burn. If you’re ever in doubt about freshness, trust your instincts! Happy cooking!
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