Ingredients
2.5kg chicken bones
3L water
1 head of garlic, halved
4 dried bay leaves
1 tsp peppercorns
1/4 bunch celery, washed
2 skinless chicken breast fillets
2 carrots, sliced into rounds
150g matzo meal (from large supermarkets and delis)
1/2 tsp dried dill
3 free-range eggs
70g chicken fat, melted OR 50ml extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
Finely sliced eschalots and chopped flat-leaf parsley leaves, to serve
Method
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Rinse chicken bones until water runs clear, then put in a large saucepan with water, garlic, bay leaves and peppercorns. Slice leaves and bases off celery, add to pan. Bring to a simmer on medium heat, then reduce heat to low and cook for 2 hours, topping up water as required.
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Add chicken to pan and cook for 12-15 minutes until just firm; set aside. Pour stock through a strainer lined with cheesecloth or a clean cloth into a large, clean saucepan. Bring to a simmer on low heat. Slice remaining celery, shred chicken and add to pan with carrots.
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Meanwhile, put matzo, dill, eggs and fat in a bowl, mix together, and add enough water to form a stiff dough. Season. Form into 12 small balls, then poach in simmering, salted water for 20 minutes until tender.
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Serve matzo balls and soup topped with eschalots and parsley.