Trouble is the schmaltz. That’s chicken fat to you, pal. It’s not something I know how to make or where to buy, or even if I could stomach having it in my house (much less squished between my fingers.) You want to know how you make homemade chicken schmaltz? Really? Seriously?
You so don’t. But for those of you with a penchant for the grotesque, I offer you this.
Nope. We here in the BHC household embrace the processed when it comes to matzo ball soup. We’ll be eating a lot of Streit’s and Manischewitz products here for the next week, and employing other creative solutions. Starting tonight.
Chag Sameach, y’all.