Golden chicken soup with rosemary and roasted garlic matzo balls


Golden chicken soup

Preheat the oven to 425°. Spread the chicken bones in a large roasting pan and roast for about 30 minutes, until golden brown.

In a large stockpot, heat the vegetable oil. Add the onions; cook until softened, about 5 minutes. Add the roasted chicken bones, the diced carrots, celery, bay leaves, garlic, thyme, rosemary, peppercorns and 5 quarts of water and bring to a simmer, skim any scum that rises to the surface. Simmer gently over moderate heat for 2 1/2 hours. Strain the stock into another large pot you should have about 8 quarts. Let the stock cool. When the fat separates, spoon off the top and reserve for matzo balls. Season the chicken stock.

Gently poach 3 chicken breasts in the stock.  Cool, julienne for soup garnish

Gently simmer 2 cups julienne carrots and 2 cups julienne white of leeks until tender. About 8 minutes. Reserve for garnish.

Take a horseradish root, wash and peel. Slice VERY thin with a sharp knife or a peeled. Heat 3 cups oil to 350 degrees and fry the horseradish chips until golden brown. Drain on paper towels and reserve for garnish.

Rosemary and roasted garlic matzo balls

Combine and whisk the eggs with the chicken fat, club soda, scallions, rosemary, parsley, garlic and salt. Stir in the matzo meal. Refrigerate for 1 hour, until slightly firm. Scoop into boiling chicken stock and poach for 20 min or so until cooked through and fluffy. Do not lift lid.

Using a slotted spoon, transfer the matzo balls to another pot. Add the chicken, carrots and leeks and 8 cups of the stock and bring to a simmer. Ladle the soup and matzo balls into bowls and serve. Garnish with chopped parsley and horseradish chips.

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