We smoke fats. Usually, they are unrendered so we can use them in multiple applications. With beef fat, we smoke it, render it with onions and vadouvan, then turn the cracklings into an intense beef broth. We took a similar approach with chicken fat, except we used the schmaltz and the rendered fat in the Challah. We deglazed the pot from rendering the fat to make a quick broth for the liquid component of the bread. This is a solid argument for the adage “Fat is Flavor,” especially when you smoke it.
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