Wise Sons Chicken Soup and Matzo Balls
Serves 6 to 8
1/4 cup schmaltz
1/4 cup seltzer
1 cup matzo meal (Streit's preferred)
Salt and pepper to taste
1. Using an electric stand mixer, whip eggs and schmaltz until thoroughly combined and fluffy. On medium-low speed, add the matzo meal slowly until combined. Add the seltzer, salt and pepper, mixing until just combined. Transfer to a container to rest for at least 2 hours or overnight.
2. In a large, wide pot, boil 4 quarts well-salted water. Scoop out even amounts, each about the size of a golf ball, of matzo dough onto a cookie sheet. Using two hands, gently roll each ball, trying not to compress, and place gently in the water. Repeat to form the rest of the matzo balls.
3. Bring the heat to a gentle boil, cover and simmer 30 minutes. Remove and serve immediately in chicken soup or cool in a water bath and refrigerate up to 2 days.
5 pounds chicken carcass or backs
2 onions, halved
2 carrots, halved
2 celery ribs, halved
3 garlic cloves
2 bay leaves
3 sprigs fresh parsley
3 sprigs fresh thyme
Fresh dill, garnish, optional
1. Preheat oven to 425 degrees. On a sheet tray, roast the chicken carcass until well browned, 15 to 20 minutes.
2. Put the remaining broth ingredients in a tall stock pot, add the chicken carcass, cover with water and bring to a boil, skimming the surface as needed. Turn heat to the lowest setting and let cook 6 to 8 hours.
3. Strain pot contents through a fine strainer. Let broth cool, then refrigerate. The stock will keep up to 5 days. Pick the chicken meat from the bones and refrigerate it separately.
4. When ready to serve, skim the fat layer that has formed on top of the broth. Heat the broth and add salt to taste. Add matzo balls, heat through, garnish with fresh dill and serve.
-- Leo Beckerman, Wise Sons Deli