Fat, chicken
Whole food · Fats and Oils
Photo: Wikipedia
Chicken fat, often called schmaltz, is a rich, golden rendered fat with a deep, savory flavor and a smooth, silky texture when warm, solidifying into a waxy, opaque block when chilled. It is a pure energy source, delivering a dense 900 kcal per 100g, almost entirely from its 99.8g of fat, with negligible protein or carbohydrates.
Calorie split: 0% protein · 0% carbs · 100% fat
↓ Full nutrition💚 Why it's loved
People cherish it for its unparalleled ability to impart a rich, savory, umami depth that elevates everything from roasted vegetables to rice. Its cultural significance in Jewish, Eastern European, and many Asian cuisines makes it a beloved, nostalgic flavor foundation.
⚠️ Watch-outs & how to enjoy it better
Its extremely high saturated fat content means it should be used sparingly, especially by those monitoring heart health. To counteract this, use it as a potent flavor enhancer rather than a primary cooking fat, and pair it with fiber-rich vegetables or lean proteins to balance the meal.
Key benefits
- Provides a concentrated source of energy.
- Rich in monounsaturated fats, similar to olive oil.
- Adds profound, savory depth to dishes.
- A traditional, shelf-stable cooking fat.
- Contains fat-soluble vitamins like Vitamin K2.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In traditional Jewish cooking, the crispy bits of skin left after rendering schmaltz are called 'gribenes' and are considered a prized snack or garnish.
Full nutrition (USDA data · scales with serving)
| Water | 0.20 g |
| Energy | 900 kcal |
| Energy | 3766 kj |
| Protein | 0.00 g |
| Total lipid (fat) | 99.8 g |
| Ash | 0.00 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 0.00 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 0.00 mg |
| Phosphorus, P | 0.00 mg |
| Potassium, K | 0.00 mg |
| Sodium, Na | 0.00 mg |
| Zinc, Zn | 0.00 mg |
| Copper, Cu | 0.00 mg |
| Selenium, Se | 0.20 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.00 mg |
| Niacin | 0.00 mg |
| Pantothenic acid | 0.00 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 122 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 2.7 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 191 iu |
| Vitamin D (D2 + D3) | 4.8 ug |
| Vitamin D3 (cholecalciferol) | 4.8 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 29.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.10 g |
| SFA 14:0 | 0.90 g |
| SFA 16:0 | 21.6 g |
| SFA 18:0 | 6.0 g |
| Fatty acids, total monounsaturated | 44.7 g |
| MUFA 16:1 | 5.7 g |
| MUFA 18:1 | 37.3 g |
| MUFA 20:1 | 1.1 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 20.9 g |
| PUFA 18:2 | 19.5 g |
| PUFA 18:3 | 1.0 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.10 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 85.0 mg |
| Phytosterols | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.00 g |
| Threonine | 0.00 g |
| Isoleucine | 0.00 g |
| Leucine | 0.00 g |
| Lysine | 0.00 g |
| Methionine | 0.00 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.00 g |
| Tyrosine | 0.00 g |
| Valine | 0.00 g |
| Arginine | 0.00 g |
| Histidine | 0.00 g |
| Alanine | 0.00 g |
| Aspartic acid | 0.00 g |
| Glutamic acid | 0.00 g |
| Glycine | 0.00 g |
| Proline | 0.00 g |
| Serine | 0.00 g |
FAQ
How is chicken fat different from butter or lard?
Chicken fat (schmaltz) has a distinct, savory poultry flavor, a lower saturated fat profile than butter or lard, and a higher smoke point than butter, making it excellent for frying.
Can I substitute it for other cooking fats?
Yes, but it will impart its unique flavor. It's best used where you want that savory depth, like in rice dishes, roasted vegetables, or for frying onions, rather than in baking where a neutral taste is needed.
How should I store it?
Rendered chicken fat should be refrigerated in an airtight container, where it will solidify and keep for several weeks. For longer storage, freeze it for up to a year.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 9.00 kcal/g · 0% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.