For the soup:
- 1 whole Kosher chicken or 6 double chicken breasts
- 3 whole carrots
- 4 celery sticks (stalks and tops)
- 2 whole onions
- 1/2 cup parsley
- 1 parsnip
- 4 sprigs dill
- Salt and pepper
Cut whole chicken into quarters or breasts into 2 pieces. Place the chicken into a stockpot and fill the stockpot with water to cover chicken. Bring the stockpot to a boil. Skim the top of the water. Add the vegetables and seasonings. Turn heat down and let simmer for approximately 1 1/2 hours or until tender.
For the Matzo Balls:
- 3 large eggs
- 2 tablespoons chicken fat or oil
- 1/2 cup matzo meal
- 1 teaspoon salt
- 2 tablespoons soup stock (from above) or water
Separate the yolks from the whites and mix the yolks with chicken fat (or oil). Mix matzo meal, salt and soup stock together. Beat egg whites to soft peaks. Mix together the yolk mixture and the matzo meal. Fold the egg whites into the matzo mixture and refrigerate for 40 minutes. Remove from refrigerator and make heaping tablespoon size balls. Boil in salt water for about 40 minutes.
- Boiled Chicken from the soup (whole chicken in pieces)
- 3 hard boiled eggs
- 1/2 cup mayonnaise
- Garlic powder
- Salt and pepper
- Toasted slivered almonds, optional
Mix chicken, eggs and mayonnaise together. The amount of mayonnaise may vary depending on the amount of chicken. Season with garlic powder and salt and pepper, to taste. The garlic powder is the trick to making it taste so good. Top with toasted slivered almonds (optional).
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.