The trendiest fat in restaurant kitchens isn’t butter, olive oil or even lard—it’s schmaltz, a.k.a. rendered chicken fat. Here are five creative ways chefs are using this luscious ingredient right now.
1. At Pearl & Ash in New York City, chef Richard Kuo creates a creamy, salty-sweet spread for smoked focaccia by blending room temperature rendered chicken fat with butter and maple syrup. pearlandash.com
2. For the chicken-iest chicken salad sandwich, Jason Dady of San Antonio’s Bin 555 tosses the meat in a schmaltzy aioli, made with chicken fat, reduced chicken stock, egg yolk and Dijon mustard. bin555.com