Mt Druitt - St Mary's Standard (East) - - LIFESTYLE -

In­gre­di­ents (serves 4)

1 whole chicken 2 white onions, chopped 6 stalks cel­ery, chopped 6 car­rots, peeled and sliced 1 parsnip, chopped 2 heads gar­lic, halved 3 tsp black pep­per­corns 3 eggs 1 cup matzo meal sea salt flakes and freshly-milled black pep­per ½ bunch dill, chopped


Chop the chicken into pieces, then com­bine in a large saucepan with the onions, cel­ery, four car­rots, parsnip, gar­lic, pep­per­corns and 4L wa­ter. Set over a low heat then bring to a sim­mer. Cook for 30 min­utes, then re­move the breasts and thighs and shred, re­serv­ing the thigh meat for an­other use. Con­tinue cook­ing the stock for four hours, top­ping up the wa­ter as nec­es­sary.

2 Skim the fat into a small bowl, then chill un­til firm. Strain the stock through a fine sieve. You should have about 2L.

3 Com­bine the eggs, matzo meal, ¼ cup chicken fat, ¼ cup soda wa­ter and 1 tsp salt in a bowl and knead un­til a dough comes to­gether then re­frig­er­ate for at least three hours.

4 Form 12 balls from the matzo mix­ture, then poach in salted wa­ter for 20-25 min­utes un­til very ten­der. Mean­while, sim­mer the chicken stock and the re­main­ing car­rots for five min­utes and sea­son with salt and pep­per.

5 Use a slot­ted spoon to re­move the matzo balls then place in bowls with some shred­ded chicken breast meat, then la­dle the soup and car­rots over. Gar­nish with dill.

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