Sunday, March 28, 2010
Passover Chicken Broth
Heart be still. Like I said, I am in love! This is the Leek-Parsley Matzoh Balls in Passover Chicken Broth. I really must insist that you make this for your family. The recipe for this chicken broth was very very easy. Remember my Chicken Stock --that was a much stronger taste because the chicken wings are roasted so it produces a darker colored broth. This broth was clear and had a pure chicken taste. Perfect to showcase the matzoh balls.
Here is the recipe as shown in The Washington Post. I didn't have any celery so I left that out and I added some parsnips. I love parsnips!
Passover Chicken Broth
adapted from a recipe in The Washington Post, March 24, 2010
NOTE: Soaking the chicken in a brine solution reduces or eliminates cloudiness.
MAKE AHEAD: The broth can be refrigerated for 3 days in advance, or frozen flat in gallon-size heavy-duty resealable plastic food storage bags for up to 6 months. Reheat over medium-low heat until warmed through; do not boil. Makes about 10 cups
1/2 to 3/4 cup kosher salt (for soaking), plus more to taste
1 large roasting chicken, cut into 12 pieces (5 to 6 pounds, excluding gizzards, heart, liver, etc.)
3 medium carrots, trimmed and peeled
2 medium onions, cut into quarters
2-3 small parsnips, trimmed and peeled
1 teaspoon whole black peppercorns
12 cups cool water, or as needed
Fill 1 or 2 large bowls with cool water, then add the salt (as needed) and swish to dissolve. Add the chicken pieces and soak for 20 minutes, then discard the soaking liquid.
Meanwhile, combine the carrots, onions, parsnips and peppercorns in a large soup pot. Add the chicken and then the water, making sure the chicken is covered by several inches (if not, add water as needed). Bring almost to a boil over high heat, then reduce the heat to medium-low, cover and cook for about 5 hours, adding water as needed to maintain the initial level of liquid.
Remove large pieces of poached chicken meat and bone, reserving the cooked chicken for another use. Discard the bones, skin and any vegetable solids.
Line a fine-mesh strainer with a few layers of cheesecloth. Strain the broth into a clean soup pot (for finishing matzoh balls), or cool to room temperature, then transfer to containers for storage in the refrigerator or freezer.
Taste, and season with salt as needed before serving. Serve with a sprinkling of chopped parsley.
Adapted from a recipe by John Torode in "Chicken and Other Fowl" (Firefly, 2010).