I'm planning on making matzah ball soup tomorrow and would like to use the schmaltz from the stock I made in place of vegetable oil in the matzah balls.
I made the stock last night and chilled it over night in the refrigerator. But instead of hardening onto of the stock's surface, the fat just turned into this fatty gel-like substance. Usually, the fat that floats to the top is the consistency of butter, but this time it's more like the consistency of catsup or regular (not Greek) yogurt--it's definitely a liquid or a gel, not a solid.
I skimmed it off and it seems like it's fat, but it's just so gel-like (i.e., I don't think it's just that the stock gelatinized and I'm mistaking the stock for the fat). It's the proper temperature and everything.
Anyway, has this ever happened to any of you? Why isn't my chicken fat hardening?? And do you think I can still use it in the matzah balls? or should I just use vegetable oil?