Matzo balls....

Quoted message said:

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

Oil, as the package says.

Quoted message said:

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.

Quoted message said:

Can chicken fat be frozen and stored?

Yes.

Quoted message said:

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

Oil, as the package says.

Quoted message said:

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.

Quoted message said:

Can chicken fat be frozen and stored?

Yes.

Quoted message said:

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

Quoted message said:

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

Quoted message said:

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.

Quoted message said:

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

Oil as indicated on the package.

Quoted message said:

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.

Quoted message said:

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 said:

Quoted message said:

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.

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

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.

Quoted message said:

Quoted message said:

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.

Quoted message said:

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.

Quoted message said:

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

Quoted message said:

[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

Quoted message said:

[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

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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