Passover plan: Chicken three ways
Refrigerate overnight to easily remove the fat solids. If you're rushed for time and need the stock right away, float a slice of bread on top of the stock to absorb the fat. The stock can be kept in the refrigerator in an air tight container for a day or two or in the freezer for months.
Matzo Ball Soup
Serves 6 to 8
Time: 30 minutes
1 box matzo ball mix (no soup), Manischewitz, Rokeach or Streit's
Other ingredients per the directions on the packaged mix
2 quarts chicken stock
Prepare the matzo balls per the directions on the box. Make them large or small as you like. Remember that the size of the matzo ball will double as it cooks in the salted water. 1 box of mix will make 24 small matzo balls or 12 large ones.
Put the chicken stock into a large pot. Use a slotted spoon to transfer the matzo balls from the salted water to the stock. Heat over a medium flame. Because the matzo balls are delicate, don't let the stock boil.
Garlic-Parsley Chicken Breasts
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