| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Taste1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken -; (2 1/2 to 3 lbs) |
| 1 |
lg |
Onion; studded with |
| 3 |
|
Whole cloves |
| 2 |
|
Carrots; quartered |
| 2 |
sm |
Celery stalks; cut 3" pieces |
| 2 |
sm |
Leeks; split lengthwise |
| 1 |
|
Parsley root; trimmed |
| 2 |
|
Parsnips; quartered |
| 1 |
|
Fresh thyme sprig |
|
|
(or 1 tspn dried thyme) |
| 6 |
|
Parsley sprigs |
|
|
Salt; to taste |
|
|
=== FOR THE MATZOH BALLS === |
| 2 |
lg |
Eggs; beaten lightly |
| 3 |
tb |
Seltzer |
| 2 |
tb |
Rendered chicken fat; melted |
| 1/4 |
ts |
Kosher salt |
| 1/4 |
ts |
Freshly-ground black pepper |
| 1/2 |
c |
Matzoh Meal |
INSTRUCTIONS
Place chicken in a large soup pot. Cover with water and bring to a boil.
Lower the heat to a simmer and skim as needed. Simmer 10 minutes and add
vegetables and herbs. Bring back to a boil and simmer, partially covered,
for 1 1/2 hours. Strain, removing fat from surface, and reduce to 6 cups,
to concentrate flavor. In a bowl mix the eggs, seltzer, chicken fat, salt
and pepper. Gradually stir in the matzoh meal until everything is well
combined. Chill, covered, in the refrigerator for at least 4 hours and up
to 8 hours. Bring a pot of salted water to a boil and using cool, wet
hands, shape the matzoh mixture into eight balls about 1 1/2 inches in
diameter. Reduce the heat to simmering and gently add the matzoh balls.
Cover the pot and poach the matzoh balls in the barely simmering water for
25 minutes. Add matzoh balls to soup and serve. This recipe yields ??
servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4848 broadcast 01-30-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-30-1998
Suggested Wine: Recommended drink: Seltzer
Recipe by: David Rosengarten
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