Method

• 1.
  Preheat the oven to 220°C. Grease a baking tray and line with baking paper.
• 2.
  Place chicken wings on prepared tray and roast for 55 minutes or until golden.
• 3.
  Meanwhile, place chicken frames in a large saucepan, cover with water and bring to the boil. Drain, reserving chicken. Place onion, carrot, celery, garlic, ginger, kombu, bay leaf, peppercorns, chicken wings and frames, and 1 1/2 tbs salt flakes in the pan and cover with water (split between 2 pans if needed). Bring to the boil, reduce to a very low simmer and cook for 4-6 hours to infuse.

• 4.
  Strain through a fine sieve into a large bowl, discarding solids. Stand stock for 1 hour to cool, then chill overnight. Remove surface fat (‘schmaltz’) and reserve for matzo balls (you will need 90g, plus extra to serve). The next day, bring stock to the boil in a saucepan and cook for 20-30 minutes or until reduced by one-third. Set aside.
• 5.
  For the matzo balls, combine reserved schmaltz, ginger, 2 tsp salt flakes, 1/4 tsp freshly ground black pepper and 90ml water in a bowl. Stir through egg and eggwhite. Place matzo meal in a second bowl, add schmaltz mixture and stir to combine. Cover and rest for 5 minutes only (oversoaking will change texture). Roll 1 heaped tablespoon of matzo mixture into a ball, place on a tray and repeat with remaining mixture.
• 6.
  Bring a saucepan of salted water to the boil. Add matzo balls, reduce to a simmer and cook, stirring halfway, for 30 minutes. Remove from heat and stand for 30 minutes to finish cooking.
• 7.
  To serve, place 2 matzo balls in each serving bowl, top with soup and drizzle with extra reserved warmed schmaltz.