One of my favorite weekend meals is to make an organic roast chicken. It makes the whole house smell delicious, and when cooked with root vegetables, you have a complete meal in one pan! The leftover meat works great for sandwiches, salads, For a pic, see my blog entry from Valentine's Day. One of these days I'll post my recipe for it, but today's post is about what I did with the chicken after we were done eating it...I made soup! This was my first attempt at making my own chicken broth, and I was very happy with how it turned out.
I used a recipe I found on the Weston A. Price foundation's website. They have a whole article called Broth is Beautiful that explains many of the health benefits of broth, and it included a yummy-sounding recipe for chicken broth. I have yet to try their beef and fish stock recipes, but those look good too! I followed the recipe, using the carcass from our roast chicken, though I omitted the feet and did not strain it at the end, except to remove the bones. Since the broth simmers away for pretty much a whole day, it was a great smell to have wafting through the house on a Sunday.
The broth was delicious on it's own, but in the spirit of the Passover holiday I wanted to try making matzo balls. I have such fond memories of delicious matzo balls, but for some reason I went the easy route and bought a matzo ball mix from the grocery store. Bad move. They looked great and had a lovely soft texture, but they had no flavor. Major disappointment. Next time, I am going to try this recipe for matzo balls, and I plan to add in the herbs and spices!