Sheilah Kaufman: Hi! I’m Sheilah Kaufman, we are going to be walking it through a
traditional Seder and now we’re going to bake and make the really best
ever chicken soup. Now, I’m going to share with you some hints and tips
to make this soup really great. Things I wish I knew when I first got
married.
We’re going to start with the whole chicken or cut up chicken about three
to four pounds and we’re going to put the five or six quart pot with enough
called water to cover. And we’re going to put it on the stove and turn the
heat onto high. Now, on about 10 or 15 minutes the water was start to boil
and pretty soon white bubbly scam will begin floating to the top of your
pot. You want to make sure that you have a strainer and start scooping out
that scam, if you get all the scam out the end product will be a beautiful
clear soup. Now, I always make my soup ahead of time because you also
want to get rid of the fat that comes once the soup has sat for a while. So,
started m y soup last night and this morning when I got up I took my little
strainer and got rid of all the fat I called the cholesterol that covered the
top of the pot. Now my soup is clear and was ready to go on to the next
step which was making matzo balls.
Once you have the scam out of the soup after the first 15 or 20 minutes
you’re going to add an onion, about six carrots cut up, about three celery
leaves and I always put in the leaves because the leaves are really where
the flavor is, three bouillon cubes and salt and pepper to taste. Now, I
always recommend freshly ground pepper because once the pepper corn is
crack its start to loss flavor so if you really want something to be flavorful
at the end you always at freshly ground pepper. So, that’s something that
will try to everything else that you cook too. And if you want to make
matzo balls, you just spice some matzo meal mix and you’re going to add
two large eggs slightly beaten with about two tablespoon of vegetable oil
and about a half a cup of matzo meal and about a teaspoon of salt if you
like and then about two table spoons of water or some of the chicken soup.
And you just roll them into the bowls and then you’re going to put them in
your soups and cook them 30 to 40 more minutes.
Now you can make the matzo balls in water if you want to or if you don’t
need to make them at all. Now, there are two kinds of matzo balls and
everybody has favorites, there are sinkers which sink to the bottom and
then there are the floaters, the floppy ones that are sinking on the top.
Some people say the secret to good matzo balls is using club soda. But
everybody has a favorite version or grandmother’s recipe and it’s up to
you to decide which one you want to make. I always try when some deal
with the end too. So, now you know the secret to making really good
chicken soup that your company’s going to love. And next I’m going to do
something non-traditional; I am going to show you how to make Gefilte
Fish Dip instead of having to put out 20 plates with the Gefilte Fish.