Ingredients
2 kg whole chicken
2 onions, cubed (1-inch pieces)
3 carrots, sliced
2 celery stalks, thickly sliced
1 cup fresh dill weed, chopped
Salt to taste
30 ml vegetable oil
2 tbsp chicken cracklings (grebenes), finely minced
2 eggs, beaten
120 g matzo meal
1 tsp salt
60 ml vegetable broth
Directions
Step 1
Remove the neck flap and trim the fat and skin from the back cavity of the chicken. Cut the chicken into quarters and place it in a large pot with the onions. Cover with about 4 liters of water and bring to a boil. Reduce the heat and simmer for 2 hours.
Step 2
Add the carrots and celery to the soup and simmer for an additional hour. Season to taste with salt.
Step 3
Remove the chicken pieces and set aside. Keep them covered at room temperature before shredding the meat.
Step 4
Dice the reserved skin and fat into 1-inch pieces. Cook in a heavy-bottomed skillet over medium heat until crisp and brown. Drain the schmaltz and let it cool slightly. Mince the grebenes finely.
Step 5
To make the matzoh balls, blend the fat or oil with the eggs. Mix the matzo meal and salt together. Combine the two mixtures and mix well. Add 70 ml of soup stock or water and mix until uniform. Stir in the minced grebenes. Cover the bowl and refrigerate for 20 minutes.
Step 6
Bring the soup to a boil. Shape the matzoh mixture into 1-inch balls. Reduce the heat and drop the balls into the simmering soup. Add dill, cover the pot, and cook for 30 to 40 minutes without removing the cover.