Well, it took a while, but Empire did write me back regarding the so-called Schmaltz/Rendered Chicken Fat product that Ed posted here. It is NOT Schmaltz in the sense that it was rendered in a pan like conventional schmaltz with onions and maybe garlic, but boiled fat skimmings as I recalled from the place that I worked. Here's the text of their return e-mail: Thank you for contacting Empire Kosher Poultry, Inc.You are correct. It is from boiling and skimming. Sincerely, Consumer Affairs Department Empire Kosher Poultry, Inc.
This is precisely what we used in our chopped liver & chicken salad and what many Deli's and institutional kitchens used including their Matzo balls and anything else that called for schmaltz.
The fat from the top was ladled out and put in the walk-in. That rendered fat from the stock was used like schmaltz. Whole point is the smoothing characteristics of chicken fat. Whenever we did whole chickens for chicken salad we did the same.
Leftover boiled fat is not schmaltz. Schmaltz is rendered, slow fried with the onions. You need a lot of skin and fat to do it. I think I'm going to just buy it--------I don't have a dozen chicken's worth of fat and skin to make schmaltz.