Wise Sons Deli Matzo Ball Soup Recipe

• 5 pounds inexpensive chicken parts: carcasses, backs, necks, and/or wings
• 1 tablespoon kosher salt
• 2 medium yellow onions, unpeeled and halved
• 2 medium carrots, unpeeled and split lengthwise
• 2 medium celery stalks, halved
• Vegetable oil, for drizzling
• 3 medium garlic cloves, unpeeled
• 2 bay leaves
• 3 flat-leaf parsley sprigs
• 3 fresh thyme sprigs
• 6 whole black peppercorns
• Cold water to cover
• 1 recipe Wise Sons Deli Matzo Balls
• Fresh dill sprigs or parsley leaves, for garnishing

1. Arrange a rack in the upper third of the oven and another in the lower third, then heat to 425 degrees F. Arrange the chicken pieces on a baking sheet in a single layer and sprinkle with the salt.
2. On a second baking sheet, arrange the onions, carrots, and celery in a single layer and drizzle with a little vegetable oil.
3. Put both pans in the oven and roast until the chicken and vegetables are well browned but not blackened: 15 to 20 minutes for the vegetables, and 25 to 30 minutes for the chicken.
4. Transfer the roasted chicken and vegetables to a tall stockpot and add the garlic, herbs, and peppercorns.
5. Cover with water by about 4 inches and set over medium heat.
6. Slowly bring the water to a boilthis should happen slowly, about 15 to 20 minutes.
7. When the water begins to boil, reduce the heat to its lowest setting and let the stock simmer very gently for 6 to 8 hours.
8. Check it every hour or so to make sure too much liquid hasnt boiled away.
9. If its starting to look too reduced, add boiling water and make sure the heat is as low as it can go.
10. After 6 to 8 hours, remove from the heat and strain through a fine-mesh strainer.
11. Discard the stuff in the strainer.
12. Let the stock cool to a warm room temperature, then refrigerate, preferably overnight.
13. Next day, remove the congealed schmaltz (chicken fat) from the surface (save it for sauteing or roasting).
14. The stock will keep 5 days in the fridge, or freeze and keep for 1 month.
15. To serve, place a couple of freshly poached matzo balls in each serving bowl, ladle over the hot chicken broth, and garnish with fresh dill sprigs.
16. If youre working with previously cooked and chilled matzo balls, reheat them gently in the broth and serve.

chicken, kosher salt, yellow onions, carrots, celery stalks, vegetable oil, garlic, bay leaves, parsley, thyme, black peppercorns, water, recipe, dill

Taken from www.chowhound.com/recipes/matzo-ball-soup-wise-sons-deli-31197 (may not work)