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A term that refers to the rendered fat of chickens that is strained and used in a variety of Jewish dishes in much the same way that butter is used. Occasionally, the fat is flavored with ingredients such as onions, apples, herbs, and spices. Not only is schmaltz used in cooking but it is also used as a condiment. It is often used as a spread, similar to butter or margarine, for bread and rolls.

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