Recipe courtesy of Ron Ben-Israel
Episode: Pure Perfection
Total:
15 hr
Active:
30 min
Yield:
8 to 12 servings
Level:
Intermediate
Total:
15 hr
Active:
30 min
Yield:
8 to 12 servings
Level:
Intermediate

Ingredients

Pressure Cooker Chicken Stock:
Matzo Balls:
Garnishes:

Directions

Watch how to make this recipe.

For the chicken stock: Place the chicken bones, garlic, celery, carrots, onions, parsley, salt, peppercorns, cloves and bay leaves in a 10-quart or larger pressure cooker. Pour in about 16 cups water to just cover ingredients by 1 inch. Add more water if necessary but do not fill more than two-thirds of the pot. Cover and lock the lid. Bring to pressure according to manufacturer's instructions. (If the cooker has two levels of pressure, cook on the lowest.) Adjust the heat to maintain pressure, and cook for 45 minutes.

Let the pressure subside by itself (natural method), or if in a rush, run cold water over the lid for a few minutes.

Strain the liquid through a colander lined with layers of cheesecloth. Discard the solids.

Cool uncovered and refrigerate overnight until the fat floats and solidifies. Remove the fat and save a small amount for matzo balls.

Storage: Refrigerate up to 4 days. Important to bring to a rolling boil for at least 1 minute before using. Freeze up to 6 months.

For the matzo balls: In a mixing bowl, whisk together the seltzer, schmaltz, salt, pepper and eggs. Then in a separate bowl, add the baking soda to the matzo meal and mix together. Next, add the matzo meal mixture into the egg mixture while stirring to a loose consistency. It will look watery, like a loose porridge. If it becomes too thick, either don't add the full amount of matzo meal or add a bit more seltzer. Cover and refrigerate for 1 hour.

Fill a large pot with water and salt and bring to a simmer. With wet hands, roll out balls and gently drop to the water. Simmer until tender, light and fluffy in the center, 45 to 60 minutes. (To test centers, insert a toothpick, which should slide easily all the way through.) Allow to cool in the water undisturbed. Refrigerate in the cooking liquid or transfer to chicken soup.

Serve with assorted garnishes.

IDEAS YOU'LL LOVE

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Chicken Noodle Soup

Recipe courtesy of Michele Urvater

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Tortilla Chicken Soup

Recipe courtesy of Gourmet Magazine

Old Fashioned Chicken Soup

Recipe courtesy of Food Network Kitchen

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Kaiser Grille

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c
          powered by PubExchange

          Get Cooking