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Trim off neck
flap all the way up to the top of the
wishbone. Trim fat and skin from around the
back cavity of the chicken. Reserve both for
schmaltz and grebenes. Cut chicken into
quarters. Place meat in large pot with
onions, and cover with about 4 quarts water.
Bring to a boil, reduce heat , and simmer 2
hours.
Add carrots
and celery to the soup; simmer an additional
hour. Season to taste with salt.
Remove
chicken pieces, and set aside. You may
reserve them for another use, or shred the
meat for the soup. Keep the chicken covered,
and at room temperature before shredding.
Dice
reserved skin and fat into 1 inch pieces.
Cook in a heavy bottomed skillet over medium
heat, turning occasionally. Make sure the
pan never gets so hot as to cause the
rendered fat to smoke. When the grebenes are
crisp and brown, remove them to a cutting
board and drain schmaltz into a small
nonplastic bowl to cool slightly. When cool
enough to handle, mince the grebenes finely.
To make the
matzoh balls, blend fat or oil and eggs
together. Mix matzoh meal and salt together.
Combine the two mixtures, and mix well. Add
4 1/2 tablespoons soup stock or water; mix
until uniform. Stir in minced grebenes.
Cover bowl, and place in refrigerator for 20
minutes.
Bring soup
to a boil. Reduce flame, and drop balls
approximately 1 inch in diameter into the
slightly boiling water. Add dill. Cover pot,
and cook 30 to 40 minutes.
DO NOT
REMOVE THE COVER FROM THE POT WHILE COOKING |
