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1
Pour 12 cups of cold water into a large stockpot, and add the chicken parts and celery.
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2
Bring to a boil.
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3
Meanwhile, rub the inside of the whole chicken with the salt and pepper.
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4
Add the chicken to the pot, cover, reduce heat, and simmer gently for 45 minutes.
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5
Do not let the soup come to a rolling boil.
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6
Test chicken with a fork to see if it is tender and fully cooked; then remove it from the pot, and set aside on a large platter.
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7
Leave chicken parts in the pot.
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8
Add onion, carrot, parsnip, salt and pepper.
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9
Let the soup simmer for another 1 hour and 15 minutes.
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10
When chicken cools, remove skin and bones and cut meat into bite-size pieces.
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11
You can add it to the soup, just before serving, or save it for chicken salad.
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12
Strain the soup, and discard all solids except the carrot.
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13
Drop in the dill for 1 minute before serving and remove.
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14
Add more salt and pepper, to taste.
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15
Slice carrot and return to the soup.
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16
Also add the chicken pieces, if desired.
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17
The soup can be served with noodles, rice, or kasha and a matzo ball.
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18
The soup tastes best the following day.
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19
Allow the soup to cool and skim the fat from the top.
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20
1 tablespoon plus 1/4 teaspoon salt
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21
4 large eggs
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22
1/3 cup Schmaltz and Gribines, recipe follows
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23
1/4 teaspoon pepper
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24
1 tablespoon baking powder
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25
1 1/3 cups matzo meal
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26
Fill a large, wide stockpot 3/4 full with water.
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27
Add 1 tablespoon salt, and bring to a rapid boil.
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28
Meanwhile, crack eggs into a large bowl and beat thoroughly.
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29
Beat in schmaltz, 1/4 teaspoon salt, pepper, and baking powder.
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30
Slowly fold in matzo meal, mixing vigorously until completely blended.
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31
Wet your hands, and folding the mixture in your palms, shape perfect balls about 1 1/4 inches in diameter (they will double in size when cooked).
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32
Gently place the matzo balls in the boiling water, and reduce heat to a simmer.
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33
Cook for 25 minutes.
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34
Remove with a slotted spoon and place 1 or 2 in each bowl of soup.
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35
This recipe uses the fat and skin from about 4 chickens.
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36
It will keep in your freezer.
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37
For even more flavorful schmaltz, add a few cloves garlic.
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38
4 cups chicken fat and skin, cut into 1/2-inch pieces or smaller
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39
Kosher salt
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40
Pinch pepper
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41
1 cup onion, sliced into rings about 1/8-inch thick
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42
2 cloves garlic, minced, optional
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43
Wash fat and skin well in a colander, and pat dry.
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44
Place in a heavy skillet, and sprinkle lightly with salt and pepper.
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45
Cook, uncovered, over low heat (you can turn heat up a bit once the fat has begun melting).
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46
When the fat starts to melt and gets slightly brown, add onions and garlic cloves, if using, and continue cooking until onions and cracklings are golden brown and crunchy.
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47
Remove from heat and let cool partially.
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48
Then strain over a bowl to remove onions and cracklings, and refrigerate them in a covered glass jar.
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49
Pour schmaltz into another jar, cover, and refrigerate until ready to use.
