Fortified Chicken Stock
Makes about 1 gallon
Ingredients
• 6 chicken legs
• 20 chicken wings
• 1 onion, peeled and quartered
• 2 carrots, peeled and cut into 2" pieces
• 2 stalks celery, trimmed and cut into 2" pieces
• 1 sprig fresh thyme
• 1 bay leaf
• 2 cloves
• 2 tsp. black peppercorns
• 2 tsp. salt
Directions
Preheat oven to 400°F. Put chicken legs, 12 chicken wings, and 6 quarts of cold water in a tall stockpot and bring to a boil. Skim foam and fat that rises to the top, reduce heat, and simmer, skimming regularly, for 10 minutes. Add remaining ingredients and simmer for another 30 to 40 minutes. Remove legs, and when cool enough to handle, pick and reserve the meat for soup. Discard the skin and return the bones to the stockpot. Continue to simmer for another hour. Drain the stock in a colander. Allow solids to drain well, then discard them. Strain the stock through a sieve. To fortify the stock: Arrange uncooked chicken wings in a single layer on a foil-lined baking sheet. Roast 30 to 40 minutes, until golden brown, turning wings at least twice. Bring stock to a boil, add the wings, and simmer for 1 hour or until the stock has a rich, roasted-chicken flavor. Strain stock, discard wings, and refrigerate the stock. Once chilled, skim off any solidified fat and reserve for matzoh balls. (Stock can be refrigerated for 4 days or frozen for up to a month.)
Matzoh Ball Soup
Serves 6
Ingredients
Matzoh Balls
• 2 eggs, separated
• 1 cup matzoh meal
• ¼ cup water
• ½ cup melted chicken fat from stock recipe (above)
• 1 T coarsely grated onion
• ½ tsp. finely grated garlic
• 2 tsp. finely chopped parsley
Soup
• 8 cups chicken stock (recipe above)
• 3 carrots, peeled, cut into ½" pieces
• 1 small celery root, peeled, cut into ½" pieces
• Chicken-leg meat from stock recipe (above)
• ½ bunch fresh dill, picked and chopped
• Salt and pepper to taste
Directions
For the matzoh balls, bring 6 quarts of salted water to a boil. In a medium bowl, whisk egg whites to stiff peaks and set aside. Mix matzoh meal, egg yolks, water, ¼ cup chicken fat, onion, garlic, and parsley until well combined. With a spatula, fold in egg whites until just combined. Season mixture with salt and pepper, and shape into 18 balls, about 1" diameter. Place in water and cook 30 to 45 minutes at a gentle simmer, until tender and fluffy. Bring stock to a simmer, add carrots and celery root. Simmer until tender, 8 to 10 minutes, then add reserved chicken meat and matzoh balls. Season with salt and pepper to taste, add dill, and garnish each serving with a drizzle of the remaining chicken fat.
Coconut Lemongrass Soup
Serves 6
Ingredients
• 3 T olive oil
• 1½ tsp. chopped garlic
• 1 T finely grated ginger
• 1 stick lemongrass, smashed and roughly chopped
• 1½ tsp. green curry paste or curry powder
• 8 cups chicken stock (recipe above)
• 1 (14 oz.) can coconut milk
• 2 tsp. fish sauce
• 1 Kaffir lime leaf (or substitute two 1" pieces of fresh lime peel)
• ½ onion, cut into ¼" dice
• 1 cup diced carrot
• ½ cup diced celery
• ½ cup diced leeks
• 2½ cups thinly sliced shiitake mushrooms
• Chicken-leg meat from stock recipe (above)
• 1 Thai bird chili or half a jalapeño, thinly sliced
• 2 T chopped fresh cilantro
• 3 scallions, thinly sliced
• Juice and grated zest of 2 limes
• Salt and pepper to taste
Directions
Heat 2 T olive oil in a large stockpot over medium heat. Add garlic, ginger, lemongrass, and curry paste, and cook, stirring, until lightly toasted, about 3 minutes. Add fortified chicken stock, coconut milk, fish sauce, and Kaffir lime leaf; simmer for 15 minutes. Strain liquid through sieve, discard solids, and return to pot over medium heat. Heat remaining olive oil in a sauté pan over medium heat. Add onion, carrot, celery, and leek. Season with salt and pepper and sauté until just tender. Transfer to the broth and add mushrooms, chicken meat, and Thai bird chili; simmer for 5 minutes. Serve hot, topping each bowl with a sprinkle of cilantro, scallion, lime juice, and lime zest.
