• 1 roasted chicken carcass
  • garlic bulb from the roast (if you did notsave add 4-5 cloves)
  • 1 onion quartered
  • 2 stalks celery
  • 2 carrots
  • fresh dill and parsley

day 3 of my roast chicken, prepping for the matzah ball soup, chicken stock…

this has to be one of my favorite things about roasting a chicken. it’s the easiest part because all you do is throw everything in one pot and let it cook for hours. i usually put half the stock in freezer in one cup quantities. if i am using this stock for matzah ball soup i keep the fat in the stock, makes the matzah balls light and fluffy (you’ll see tomorrow. schmalz, just ask 2nd ave deli), it’s been requested for dinner.

chicken stock
  1. lay the carcass in a soup pot with garlic andcover it with water.
  2. add onion, celery, and carrots to pot. lay dill and parsley on top. bring to a boil and then let it simmer for 3-4 hours.
  3. strain the pot into jars or tupperware when done. when cool you can put in fridge and trim the fat off the top if wanted. i usually keep it in and remove for later use.

no one in my house likes the veggies in our matzah ball soup. my mother/grandmother never put them in and neither do i. i add all the veg whole.

this is a quick easy way to prepare stock.
note: if i am using a raw chicken to make, i use the same ingredients, take out the chicken when falling off bone, take meat off, and add carcass back to the stock for another couple hours. if i have other veg in the house i add it, such as a parsnip or turnips. but honestly, when do you have that in your house sitting around.

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