Schmaltz is a weird sounding word, isn't it? Straight out of the Julia Child era and replete with homespun flavor, schmaltz (a.k.a. chicken fat) is one heck of a cooking fat. Like chicken itself, the flavor is mild yet perfectly savory, an ideal complement to all of your favorite recipes from vegetables to meats to (gasp) pastries and more. Imagine cooking chicken itself in this organic nectar of richness: wow-ee-wow. Fatworks has your schmaltz right here, right now.
Keep using all of your favorite paleo-friendly cooking fats: your ghee, your coconut oil, even some organic olive oil. But let's step it up a notch by going back to the very beginning of comfy home cooking, when animal fats were used with gusto and no one was hefty at a young age. What did our great-grandparents cook with? Fat from animals that they raised themselves. And what could be more "homestead-friendly" than chickens? Not much. So here we have a jar of amber hued chicken fat, otherwise known as schmaltz.
For traditional cooking, nothing really compares to schmaltz. Not butter, not tallow, not lard. With the richness of duck fat but with a milder and more aromatic flavor, schmaltz adds oomph to all of your favorite dishes. Schmaltz is the easiest way to add depth and complexity to sauteed leafy stuff like kale, festive stir fries, fish (yes, really!), poultry (that's a gimme), soups, stews, and even baked goods, if that's how you roll. Try roasting some potato wedges in this stuff and I guarantee the next time you visit the store you'll double your potato purchase.
AND... remember that schmaltz is kind of like ghee, only chickeny-er. How about spreading some right on a slice of bread, just like you would with butter or olive oil? Don't do bread? Try it on your choice of gluten-free bread or crackers, or hash browns. Whoa.
In your kitchen, any high quality fat stands out for all of your favorite cooking projects, especially when the animals are pastured and free range and full of nutrients. Schmaltz has a flavor that does remind you it came from an animal, but it's not strong nor anything but delicious.
It's multi-purpose, hearty, and delicious. Dig in. You can even use it for frying (those French fries!) and then filter it and re-use almost indefinitely. Why is this possible with animal fats and not veggie oils? Saturation. Yes, that very thing that is supposed to be bad - saturated fat - is the very thing that makes animal fats stable and unlikely to go rancid or spoil. So re-using your fryer oil is back on the menu. This makes schmaltz economical in ways that fancy oils are not.
Here you can care about the makeup and health benefits of Organic Free Range Chicken schmaltz (and saturated fat in general). Saving folks from eating vegetable oil and making the world a better place, this is the goal, and you are helping one bite at a time.
First, the story of Fatworks scrumptious schmaltz. Fatworks Chicken Schmaltz is made with 100% Organic Free Range Chicken (which ain't easy to find!) and is rendered with the typical care and passion that you would expect from Fatworks. Fatworks is hugely excited about this traditional fat with a very subtle, mild (and not to mention, delicious) flavor.
Use it where you think, "oh, a bit of butter here would be awesome". Can you say brussels sprouts? How about eggs? How about melted over top some steamed broccoli? I'm thinking a drizzle over mashed potatoes. Or a coating over some cubed parsnips ready to roast in the oven. Yow. Add it to stews. Saute some kale and at the same time throw a roasting chicken in the oven and have a summertime party.
This is Fatworks, the Fattitude Adjusters! Their mission is to educate about the benefits of using REAL cooking oils like tallow, lard and duck fat while crafting these traditional fats the most natural way possible. For years fat has been slandered, beat up, picked on and falsely accused! But no longer, for Fatworks are the Defenders of Fat! Far from being unhealthy, new research strongly supports the idea that fat works as a vital part of a healthy and balanced lifestyle. If you are passionate about cooking with the highest quality foods and understand the importance of real fat then you already know Fatworks.
Why did Fatworks actually leap into business? Simple. No one was dedicating themselves solely to making high quality, traditional animal fat. Fatworks was born!
First, they had to build relationships with farmers. No easy task, of course. After the farmers are found, Fatworks had to figure out and hone their skills at rendering the fruit of the farmers: fat.
Once all that was done, there was a ready audience. In fact, there are thousands and thousands of people who have discovered the health and culinary benefits of cooking with grassfed tallow, pasture raised lard and pasture raised duck fat.
But ultimately Fatworks is a celebration of cooking! High-quality fats will absolutely make your food taste better. It's what gourmet chefs have known all along! And the big secret is that you don't need to be a gourmet chef to use Fatworks. Just take any of your recipes that call for butter, shortening or vegetable oil and replace those with traditional fat.
It's a term of endearment from Fatworks to their most valuable employees - those that actually craft, render, and produce the very jars of fat you are about to enjoy. They are important and appreciated.
Does a cross-fitter wear knee socks?