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.

wrote:
> [snip]
> First off, if I can't use chicken fat, what is a good substitute?

Oil, as the package says.
>
> If I skim off the fat after cooking the chicken, will some of it seep
> back into the broth? [snip]

If you cool the soup or stock in the fridge the fat will rise to the
top and congeal. You can then remove it easily and use it however you
like, either for flavor and 'mouth feel' in the soup, or as fat in the
matzoh balls.

> Can chicken fat be frozen and stored?

Yes.

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.
>
> 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.

Chicken fat skimmed from soup is not the same as chicken schmaltz... it
is basically tasteless, I toss skimmed chicken fat into the trash....
and yes, you can buy chicken schmaltz (look in the refrigerated
section), or it's easy to make your own.

There are as many ways to prepare knaidlach as there are cooks who
prepare knaidlach: http://www.jewish-food.org/recipes/pmaindex.htm

Sheldon

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

I made matzo ball soup once, using homemade chicken broth and following
the recipe on the box.
Too good to be true.

Sheldon wrote:
> 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.

> > 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.

> Chicken fat skimmed from soup is not the same as chicken schmaltz... it
> is basically tasteless, I toss skimmed chicken fat into the trash....
> and yes, you can buy chicken schmaltz (look in the refrigerated
> section), or it's easy to make your own.

You waste the fat?! Shame! It does have taste. Your tongue is
broken.

And, no, *I* can't purchase schmaltz. I'm in the foothills of the
Sierras and there isn't a proper market for miles. Albertson's is best
market in town, and I have serious doubts that they carry schmaltz (if
they do, I'm checking the 'use by' date). But, if you're willing to
make a market run, I'll send you my address and you can drop it off.
TIA.

> There are as many ways to prepare knaidlach as there are cooks who
> prepare knaidlach: http://www.jewish-food.org/recipes/pmaindex.htm

Thanks for the URL.

Oh, by the way, I do know how to make chicken soup. In fact, I make
the *best* chicken soup on this planet. I've just never made matzoh
balls.

What I wanted to know about the oil was what type of oil to use instead
of chicken fat. I'll probably use olive oil.

And, thanks to everyone else that answered.

- Bobbi

wrote:
> [snip]
> What I wanted to know about the oil was what type of oil to use instead
> of chicken fat. I'll probably use olive oil.
>
I'd use a more neutral oil, i.e., one with less flavor of its own.
Safflower or canola. -aem

> wrote in message
oups.com...

> What I wanted to know about the oil was what type of oil to use instead
> of chicken fat. I'll probably use olive oil.

I use regular canola oil, but I first slice an onion or two and brown them
in the oil..... cool and strain -- you have wonderful flavorsome oil.

Segue