Chicken Fat: Elevating Mash

Ben's chicken fat mash was one of the highlights of his dish, with Monica describing it as 'delicious' and enjoying several spoonfuls before touching the fried chicken. Chicken fat (also called schmaltz in Jewish cooking) adds a savoury, deeply chickeny richness that butter alone cannot match. To make it at home, render chicken skin slowly in a pan over low heat until the fat melts out and the skin turns golden and crispy. Strain the liquid fat and fold it through your mashed potatoes in place of some or all of the butter. Marcus cautioned against too much potato, wanting the chicken fat flavour to dominate rather than be diluted.