Jo Barrett and Matt Stone's no-waste chicken broth and old bread matzo balls

Name: Chicken broth, old bread matzo balls
Yield: 6
Ingredients: 1.5kg chicken wings; 80ml olive oil; 2 onions, roughly chopped; 1 fennel bulb, roughly chopped; 4 large celery stalks, roughly chopped; 6 garlic cloves, crushed; 2 bay leaves; 10 thyme sprigs; 80ml soy sauce; 60ml worcestershire sauce; 20.00 ml chilli sauce; 80ml chicken; 560g stale fine breadcrumbs (from approx 1 1/2 loaves, crusts removed); 2 tsp baking powder; 1 tsp onion powder; 1 tsp dried parsley; 1 tsp dried dill; 1/2 tsp garlic powder; 4 eggs; Grated parmesan plus dill sprigs, to serve

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https://healthimprovements.info/recipes/chicken-broth-old-bread-matzo-balls/xdhftq1p — Chicken broth, old bread matzo balls

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by Jo Barrett

Jun 24, 2019

“We love this dish; it gets multiple meals from a few ingredients. It‘s cost-effective, delicious and no-waste. Old bread makes the matzo balls, you get to use the chicken frames and meat. Another great use for stale bread is in bread and butter pudding or, in winter, apple Charlottes” - Matt Stone & Jo Barrett.

1.5kg chicken wings
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
2 onions, roughly chopped
1 fennel bulb, roughly chopped
4 large celery stalks, roughly chopped
6 garlic cloves, crushed
2 bay leaves
10 thyme sprigs
1/3 cup (80ml) soy sauce
1/4 cup (60ml) Worcestershire sauce
1 tbs chilli sauce

Matzo balls

1/3 cup (80ml) chicken fat (reserved from roasting chicken wings)
560g stale fine breadcrumbs (from approx 1 1/2 loaves, crusts removed)
2 tsp baking powder
1 tsp onion powder
1 tsp dried parsley
1 tsp dried dill
1/2 tsp garlic powder
4 eggs
Grated parmesan plus dill sprigs, to serve

Method

1.

Preheat the oven to 220°C. Place chicken wings in a large roasting pan and drizzle over half the olive oil. Roast wings for about 40-45 minutes or until golden brown. Reserve 1/3 cup (80ml) chicken fat.
2.

To make broth, place a large saucepan with remaining 2 tbs olive oil over medium-high heat. Add onion, fennel, celery, garlic, bay leaves and thyme. Cook, stirring occasionally, for 4-5 minutes or until vegetables begin to soften. Add 4L cold water and bring to the boil. Add roasted chicken wings, return to the boil, and reduce heat to low. Simmer gently for 2-3 hours, skimming off any impurities and fat. Strain broth through a fine sieve into a smaller saucepan, discarding solids. Return broth to high heat and bring to the boil. Reduce heat to medium and simmer for 5 minutes. Stir in soy, Worcestershire and chilli sauces, adding more or less according to taste. Season and set aside.
3.

Meanwhile, for the matzo balls, warm reserved chicken fat in a small saucepan over medium-low heat until it liquifies. Place dry ingredients in a large bowl with 1 tsp salt flakes and 1/2 tsp freshly ground black pepper. Combine eggs, 1/3 cup (80ml) water and liquified chicken fat in a separate bowl. Pour chicken fat mixture into dry ingredients and stir gently until combined – do not overwork. On a work surface, roll mixture into 30 balls and chill for 1 hour.
4.

Place a medium saucepan of water over high heat and bring to the boil. Add half the matzo balls and return to the boil. Reduce heat to medium and simmer for 5-6 minutes or until matzo balls are cooked through. Remove with a slotted spoon and drain on paper towel. Repeat with remaining matzo balls.
5.

Bring broth to a simmer over medium heat. Add matzo balls and warm for 3-4 minutes. Divide broth and matzo balls among serving bowls and drizzle with extra olive oil. Scatter with parmesan and dill sprigs to serve.