- 1 chicken carcass and pieces (and a couple of thighs and a breast)
- 1 large onion, roughly chopped
- 4 stalks of celery, chopped
- 2-3 large carrots, 1” pieces
- 2-3 parsnips, 1” pieces
- Salt and pepper to taste; poultry seasoning
Place chicken carcass and pieces in a large pot (7 quarts or so) with ½ of the onion, salt and pepper and 1 tsp. of poultry seasoning. Cover with water; bring to boil and simmer for at least 1.5 hours.
Remove carcass and pieces, cool enough to handle. Take off meat and returning to pot in small pieces. Add celery, carrots, remaining onion and parsnips and two cups of chicken broth. Bring back to boil then simmer for approximately 45 minutes.
- 1 cup matzo meal
- 4 large eggs
- ¼ cup of melted butter
- ¼ cup water
- 1 tsp. salt
Beat eggs, add water, melted butter, salt and pepper. Mix well, add matzo meal and stir thoroughly. Refrigerate for at least an hour. Fill a large pot ¾ full with water and 1 tbsp. of salt; bring to boil. Form mixture into balls about 1.5” in diameter. Drop balls into boiling water and bring back to a steady, strong simmer and cook for about ½ hour.
Serve matzo balls in soup and garnish with parsley.
Potato Latkes – Dale Sekuler
A recipe straight from her aunt Fern’s kitchen
Preparation – Preheat oven to 250°F
Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated.
Soak potatoes 2 minutes after last batch is added to water, then drain well in a colander.
Spread grated potatoes and onion on paper towels and roll up, twisting towel tightly to wring out as much liquid as possible.
Transfer potato mixture to a bowl and stir in egg salt & pepper. Let rest for 8 hours in refrigerator.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.
Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork.
Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more.
Transfer to paper towels to drain and season with salt & pepper. Add more oil to skillet as needed.
Keep latkes warm on a wire rack set in a shallow baking pan in oven until ready to serve.
- 1 pound Russet potatoes
- 1/2 cup finely chopped onion
- 1 large egg, lightly beaten
- 1/2 teaspoon salt & ½ teaspoon pepper
- 3/4 cup olive oil