"[It] makes an incredibly flavorful, tender, and flaky crust,"
"contains less water than butter, so the dough will need more added liquid when mixing."
"schmaltz melts quicker than butter,"
"the softer texture means overworking can happen faster."
Chicken fat, known as schmaltz, adds rich flavor and creates tender, flaky crusts suitable for pies, biscuits, cornbread, and tortillas. It contains less water than butter, so doughs require increased added liquid to reach proper consistency. Schmaltz melts faster than butter, so dough benefits from additional chilling or freezing before baking to preserve solid fat pieces needed for flakiness. The softer texture of schmaltz increases the risk of overworking; gentle mixing and minimal kneading prevent excess gluten development and toughness. Adjusting recipes for moisture and chilling time yields the best results when using schmaltz in baked goods.
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