RENDERED CHICKEN FAT RECIPES

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JEWISH PENICILLIN | CHICKEN RECIPES | JAMIE OLIVER



Jewish penicillin | Chicken recipes | Jamie Oliver image

I’m sure every Jewish family has its own version of this absolutely classic feel-better soup. ‘Schmaltz’ is the Yiddish word for chicken fat, which makes the matzo balls in the soup so special. Traditionally the chicken fat would be rendered separately, but I think skimming the fat works just as well. If someone around you is feeling a bit under the weather, make a big batch of this for them and you’ll be their favourite person. You have to try this absolute classic comfort food dish – you just can’t beat a feel-better chicken soup recipe. Heaven in a bowl.

Total Time 2 hours 45 minutes

Yield 10

Number Of Ingredients 14

1 x 2.5 kg free-range chicken
3 medium onions peeled and roughly chopped
3 carrots peeled and roughly chopped
3 sticks of celery trimmed and roughly chopped
4 cloves of garlic peeled
4 fresh bay leaves
a few sprigs of fresh thyme
2 handfuls of Jewish fine egg noodles or spaghetti broken into bits
1 small bunch of fresh flat-leaf parsley
1 small bunch of fresh dill
4 large free-range eggs
4 tablespoons chicken fat
½ teaspoon freshly ground black pepper
130 g matzo meal (or matzo crackers, blitzed to a fine powder)

Steps:

    1. Rinse your chicken in cold water, pat it dry with kitchen paper and put it into your biggest pot. Cover with cold water to come about 8 to 10cm above the chicken. Bring to the boil, then turn the heat down and simmer for 30 minutes. Skim the froth off the top of the chicken.
    2. Add the chopped veg, garlic cloves, bay leaves and thyme sprigs, and season with a good pinch of sea salt. Bring everything back to the boil, then turn the heat down and leave it to simmer for 1 hour. Carry on skimming the broth, reserving 4 tablespoons of this fat for your matzo balls.
    3. To make your matzo balls, beat the eggs in a large bowl and add 70ml of cold water, your cooled chicken fat and 1 teaspoon of salt and ½ a teaspoon of freshly ground black pepper. Beat again, then slowly stir in your matzo meal until well blended. Leave, covered with clingfilm, in the fridge for 30 minutes, then wet your hands with cold water and roll the dough into about 20 small balls. Don’t roll them too big because they’ll double in size when you cook them.
    4. When the soup has had its hour and a half, use tongs to carefully transfer the chicken to a roasting pan. Leave to cool, uncovered, for a few minutes. Remove the soup from the heat and strain it through your biggest sieve or colander. Pull out the decent-looking bits of veg and put these back into the soup, getting rid of anything else. Put the pan back on a medium heat and bring back to the boil, then add your matzo balls. Put a lid on the pan, turn the heat down a bit and simmer for 20 minutes, until the balls are light and puffy. Halfway through the 20 minutes, add your noodles or spaghetti to the pan and cook gently for the final 10 minutes.
    5. When your chicken has cooled enough to handle, either use two forks or pop on a pair of Marigolds and use your hands to shred the meat off the bone. Pile it on to a plate and get rid of the skin and bones. Pick the leaves from your parsley and roughly chop them with the dill. Add all your shredded chicken meat to the soup, along with the chopped herbs, and warm through for 3 minutes. Have a taste, and season with salt and pepper. I’d usually serve soup with a nice crusty roll, but to be honest, this is a meal in itself and perfectly delicious and nourishing on its own.

Nutrition Facts : Calories 525 calories, FatContent 34 g fat, SaturatedFatContent 9 g saturated fat, ProteinContent 36.9 g protein, CarbohydrateContent 18.5 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

CHICKEN LENTIL SOUP | KITCHN



Chicken Lentil Soup | Kitchn image

Provided by Joy Manning

Categories     Main dish    Lunch    Dinner    Poultry dish    Soup

Total Time 0S

Yield 10

Number Of Ingredients 12

4 tablespoons bacon fat, butter, or olive oil
1 large onion, diced
2 medium stalks celery, diced
2 medium carrots, diced
2 cloves garlic, thinly sliced
Salt
Freshly ground black pepper
2 tablespoons tomato paste
12 cups (3 quarts) low-sodium chicken broth or water
2 cups French dried lentils
1 pound boneless, skinless chicken thighs
Grated Parmesan or Romano cheese, for serving (optional)

Steps:

  • Heat the bacon fat, butter, or olive oil in the bottom of a large Dutch oven over medium-high heat. Add the onion, celery, carrots, and garlic. Season the vegetables well with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables. Cook until the tomato paste darkens and sticks a bit to the bottom of the pot, about 2 minutes more.
  • Add the chicken broth or water and lentils and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken. Cover and continue cooking for 1 hour, checking periodically to make sure the soup isn't bubbling too vigorously. Transfer the chicken thighs to a plate to cool.
  • Working in batches, blend about half of the lentil soup until it's thick and creamy. (You can blend all of it if you like a creamy lentil soup, or none of it if you want it completely broth-y. I like it somewhere in the middle.) Stir the puréed soup back into the pot. Using 2 forks, shred the chicken and return it to the pot. Taste and season with salt and pepper as needed. Serve with cheese sprinkled over the top if desired.

Nutrition Facts : SaturatedFatContent 3.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 32.2 g, SugarContent 2.9 g, ServingSize Serves 10, ProteinContent 24.8 g, FatContent 9.3 g, Calories 301 cal, SodiumContent 970.1 mg, FiberContent 5.3 g, CholesterolContent 0 mg

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