Recipe: Basil Pesto, Parmesan Reggiano, Roasted Garlic Schmaltz

IDF® Chicken Fat is blended with roasted garlic, basil pesto and Parmesan reggiano; chilled – creating a luscious chicken schmaltz.

Yield: 4# (rounded)

Ingredients

• 3# – IDF® Chicken Fat
• 8.0 oz. – garlic, fresh, peeled cloves, no stems
• 8.0 oz. – pesto (basil), prepared
• 2.0 oz. – cheese, Parmesan Reggiano, fine shred (small chopped)

Method

1. Place 6 oz. of the IDF® Chicken Fat in a small saucepot and heat over low-medium heat. Add garlic cloves and simmer until lightly caramelized & roasted/soft, approximately 10-15 minutes. Remove garlic cloves from hot chicken fat and smash/chop the cooked cloves into a paste. Reserve both the roasted garlic paste & the garlic chicken fat oil.
2. Place the reserved roasted garlic paste & garlic chicken fat oil, the remaining IDF® Chicken Fat, the pesto and parmesan cheese in a mixing bowl and whisk to evenly combine the ingredients.
3. Place into sealed storage container and refrigerate.
4. Label/date! (CCP)
5. Reserve cold. (CCP 35-38°F)
6. Enjoy!

Chicken Schmaltz Applications

Finishing touch in:

• Soup
• Sauces, pesto, tapenade, mushroom duxelle
• Pasta
• Potatoes
• Polenta
• Risotto/Rice
• Grains
• Vegetables, sauté

Topper on:

• Steak
• Chicken
• Chicken wings (toss with)
• Fish
• Seafood
• Toast
• Crostini
• Baked potatoes

Creamy, satiating ingredient (substitute for mayo) in:

• Egg salad
• Chicken salad
• Deviled eggs

Flavoring in:

• Pate
• Salad dressing
• Underneath chicken skin, before searing (for moisture & flavor)