Okay, it's starting to become chicken soup time here in the Sierras.
I've decided that I want to make matzo balls this time around (I don't
care how it's spelled). Anyway, the package says to use "oil," and
that doesn't sound right. I think you should use chicken fat -- which
brings to the meat of the matter.

First off, if I can't use chicken fat, what is a good substitute?

If I skim off the fat after cooking the chicken, will some of it seep
back into the broth? I ask that because I happen to like chicken fat
in my soup.

Can chicken fat be frozen and stored? And, no, if it's possible to
actually purchase chicken fat at a proper deli, there isn't one one
within hours of this place.

E-mail is fine, if you like.