I bought a chicken and some wings from Guerra in SF, will make stock tomorrow and for the first time will make matzoh balls. The butcher here and at Gus market don’t have chicken fat, guess there’s no demand here for it. I bet they’d have it in Berkeley.
I don’t know if I should use butter or ghee.
Which part of the Bay area do you live in ? I have seen chicken fat in many supermarkets including sometimes Safeway
Sunset near Safeway La Playa.
It’s not in the Sunset (but not too far away) but there is a Mollie Stone in West Portal - they tend to have Mary’s Rendered Chicken Fat (you could give them a call)
I’m sure some of the Russian groceries or butchers on Geary have schmaltz.
I don’t know why they didn’t come to mind …
If I don’t go there tomorrow (maybe next time I make it) should I use butter or ghee?
I just called Royal and New World, they both say they don’t carry it.
Mollie Stone on California has some in their frozen section they say.
I would use ghee to have pure fat without water
Interesting. I’ve never added veggies to my egg white rafts like he shows. Just the whites whipped with some acid and scrunched shells. Not even sure the shells are needed.
But also as he says, the egg raft is pretty darned fragile.
Edit to add - I wonder if the use of the pureed raw meat doesn’t add additional chicken flavor to it? I think I’m going to try this the next time I need crystal clear. I’m also wondering “how low can you go?” in terms of the added meat to puree.
