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Keith Scharer Designer
let, cut into large pieces,
with the large pieces of
fat removed
Chicken neck and gizzard,
cleaned (optional)
Boiling water
About 12 cups water
2 medium-sized onions,
peeled but left whole
2 to 3 celery stalks, left whole
3 to 4 medium-sized carrots,
peeled if desired, and cut
into 2-inch-long sections
1 bay leaf (optional)
Dried dillweed to taste (op-
tional)
Salt and freshly ground pep-
per to taste
Put the chicken into a colan-
der and pour boiling water over
it. Then clean it well and pluck
out any remaining feathers.
Meanwhile, bring the 12 cups
of water to a boil in a large soup
pot over high heat. Lower the
heat so that the water just sim-
mers. Cook the chicken, un-
covered, for 10 to 15 minutes,
stirring occasionally. While the
chicken is cooking, use a spoon
or strainer to skim off the white
foam that floats to the top of the
soup. When there is no more
foam, add the onions, celery,
carrots, and bay leaf (if used).
Cover the pot and turn the heat
to low, so that the soup simmers
very gently, but never boils.
• Simmer the soup for 4 to 8
hours (the longer, the better).
Shortly before serving, use a
slotted spoon to remove and dis-
card the celery, onion, and bay
leaf (if used), but not the car-
rots. If desired, skim any excess
fat from the top of the soup.
Season the soup to taste with
dillweed (if used), salt, and pep-
per. Makes 8 to 10 servings.
,
KNAIDLACH (MATZAH
BALLS)
-
This has been adapted from
the Manischewitz matzah meal
box.
2 large eggs
2 tbsps. melted and slightly
cooled chicken fat
(schmaltz), shortening, or
margarine or vegetable
oil
1/2 cup matzah meal
3i tsp. salt (or to taste)
2 tbsps. clear chicken broth
or water
In a medium-sized bowl, use a
fork to beat the eggs lightly;
then beat in the fat until well
mixed. Add the matzah meal
and salt, and mix well. The stir
in the broth or water until com-
pletely blended.
Cover the bowl, and refriger-
ate the mixture for at least 20
minutes (up to overnight). It
will thicken considerably.
Shortly before cooking the
knaidlach, bring a large pot of
salted water to boil; then lower
the heat so it boils very gently.
To form the knaidlach, use
moistened hands to form the
matzah meal mixture into
walnut-sized balls (they will ex-
pand considerably). Gently drop
theth into the boiling water, and
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cook them for about 30 minutes
or until they are tender but not
falling apart.
Remove them from the water
with a slotted spoon. For best
flavor and to rewarm the knaid-
lach, add them to the pot of hot
chicken soup a few minutes be-
fore serving. Makes about 1
dozen large knaidlach.
CLASSIC GEFILTE FISH
For ease in preparing this re-
cipe, have your fish dealer fillet
the fish and wrap the heads,
skin and bones in a separate
package. (Similar recipes to this
one were found in Jenny Gros-
singer's The Art of Jewish Cook-
ing as well as several other
Jewish cookbooks.
2 pounds whole fresh
whitefish, dressed
2 pounds whole fresh pike,
dressed
2 pounds whole fresh carp,
dressed
3 large onions, sliced + 1_ on-
ion, coarsely chopped
4 cups water
4 tsps. salt, divided
11/2 tsps. ground black pep-
per, divided
3 large eggs
cup ice water
1/2 tsp. sugar
3 tbsps. matzah meal
3 carrots, peeled (if desired)
and sliced
If the fish is not already fil-
leted, do so, and .set aside the
fillets. In a large pot, combine
all the fish trimmings with the
3 sliced onions, 4 cups water, 2
teaspoons of the salt and %
teaspoon of the pepper. Bring to
a boil over high heat, and cook,
uncovered, while preparing the
fish mixture.
Use a food grinder to grind
the fish and remaining ,onion.
Then transfer them to a chop-
ping bowl, add the eggs, ice
water, sugar, matzah meal and
remaining salt and pepper, and
finely chop the mixture until it
is very light and fluffy and com-
pletely blended.
(Or, for the most modern and
quickest method, put the fish
and onion into a food processor
fitted with the steel blade and
pulse-process them until finely
chopped. Add the 'remaining in-
gredients as above, and process
until smooth and light.)
With moistened hands, form
the mixture into balls, and
gently drop them into the fish
broth. Add the carrot slices.
Gently simmer, covered, over
low heat for 1 hoti•; then re-
move the •cover, and simmer for
1/2 hour longer. (If the broth
evaporates too much, add a
small amount of water.) Cool
the balls slightly in the broth;
then use a slotted spoon to
transfer them to a serving bowl.
Strain the broth and pour it
over the balls along with the
cooked carrot slices. Chill until
serving time. Makes about 12
servings.
Copyright 1986 Gloria Kaufer
Greene
I )/ 24x2h22
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SOFA TABLE
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