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wrote:
> 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.
>
Of course you may use chicken fat (schmaltz). It would make the matzo balls
more authentic that way.

> First off, if I can't use chicken fat, what is a good substitute?
>
Oil as indicated on the package.

> 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.
>
If you chill the broth, the fat will solidify and can be scooped off. You
want fat in your soup? Don't scoop it all off.

> 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.
>
I've never seen schmaltz for sale at a deli but that doesn't mean it cannot
be found. I just don't go around looking for it.

Jill