u/JolteonJoestar

It’s Friday so I’m making matzo ball soup. I usually roast some chicken and then make stock with it and some veggies.

My question is — can I save the skins and bones for shmaltz and stock later after boiling it in water for a few hours, or are the useful parts rendered into the broth?

similarly, I leave some legs aside to poach near the end of the stock making — this meat isn’t roasted prior and I take it out and skin/debone to actually use in the soup — these are cooked for much less time. should I save the skins and/or bones here? For skins specifically, will all the fat be in the soup at that point?

thanks and good shabbos!