RecipeMuncher

One of the best parts of making your own chicken stock is the layer of fat that settles to the top after it’s chilled. This yellow layer of fat is also known as Schmaltz and to quote Sienfeld, “Its gold, Jerry, Gold!” After the soup has chilled you can skim the fat and save it for later. You can use it for frying up potatoes or better yet, making the best matzo balls you have ever tasted. I am not embarrassed to admit that I made my matzo balls from a Manachevitz mix. However (...)