General Discussion

Do I have schmaltz?

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Do I have schmaltz?

Montrose | Jan 30, 2004 10:31 AM

Yesterday I made a big batch of chicken stock, which seems to have turned out quite well. I've let it sit in the fridge overnight, and the fat has risen to the surface and congealed. Is this schmaltz? Should I save it? If so, how does one store it and for how long? And what can I use it for? (Some vague memory tells me that it is used for making matzoh balls...)

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