With Passover coming up next week, here are some great recipe ideas to keep in mind when it comes to cooking...
Hen or large chicken (5-6 pounds)
Celery stalks, cut into 2-inch pieces (1 cup)
4 garlic cloves
4 quarts spring water
1 ounce ginger, crushed
2 Spanish onions, peeled and charred black
10 star anise
2 teaspoons sugar
1/2 cup soda water
1/2 cup Spanish onion, minced
1/4 cup chicken fat, melted (or vegetable oil)
1 teaspoon black pepper, ground
1 cup matzo meal
6 mint leaves, torn
6 basil leaves, torn
4 tablespoons parley, chopped
2 Meyer lemons, grated and juiced
Mint, torn, 6 leaves
"In a large stock pot, place the chicken, celery, carrots, garlic cloves, charred onion and water and bring to a simmer. Reduce the heat to medium.
When the broth has been simmering for about 90 minutes total, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 20 minutes. Remove and discard the spice bag. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the dish. The broth needs to cook for at least two hours total. Finish with sugar and salt to taste.
Strain broth through a fine mesh strainer and set aside for later use. If desired, you can cut the chicken meat and use in the broth or reserve for other use.
In medium size bowl, combine eggs with chicken fat and lightly mix with a fork. Add onions, salt, pepper and matzo meal. Add soda water and combine mixture until everything is mixed thoroughly. Chill in refrigerator for at least one hour.
Wet your hands slightly and make mixture into balls, remembering that they will expand by two-three times when cooking, so don't make them too big. Be careful not to work the mixture too much either or the balls will become very heavy.
Bring a shallow pot of water to a simmer, season with salt and place matzo balls into pot. Cover lid and cook for approximately 30 minutes.
Warm the chicken broth and place into serving bowl, garnish with matzo balls and Meyer lemon zest, mint, basil and parsley. Enjoy!"