Chefs find new uses for cost-effective schmaltz in everything from confit to cassouletAs cooking fats go, the ones from poultry have both a rich tradition and a rich taste. From duck fat used in confit to schmaltz, rendered poultry fats are maintaining fans even in a culinary landscape populated with dietary concerns.Poultry fats are a cost-effective use of kitchen product and add subtle flavor to dishes, restaurateurs say. They are showing up on menus coast to coast, from chef Matt ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!