This page maintained by Dennis K. Deckmann - _ - Last update 11/7/2010

Roast the chicken.

Wash the bird. You don't know where it has been. I like to roast vertically. Boiled chicken tastes like chicken bathwater to me. Giblets in the little pan. Place rack in a pie plate to catch any chicken fat that overflows the pan on the rack. Rub all over with olive oil, sprinkle with salt. Roast 2 to 2-1/2 hours at 350. Should be wonderfully crunchy. Save all of the fat!

Make garbage soup!

Seperate meat from the carcass. In a large pot add:
2 or 3 quarts of water,
the carcass, skin, etc,
a yellow onion - no need to peel,

SIMMER the garbage soup.

Cover and SIMMER the garbage for a couple of hours. Hard boiling will make it cloudy.


Filter the garbage soup. Keep the liquid part. Let cool, then refrigerate over night so the fat comes to the top and gets hard. I don't give chicken bones to my dogs, I recomend you safely discard them.

Mix the matzo.

Mix the 3/4c matzo meal,
1-1/2 tsp salt,
1-1/2 tbs chicken fat,
3 eggs.
Refrigerate 15 minutes.


I use one of these icecream scoops to make uniform sized portions, then round by hand. Note the balls will double is size, do not make them bigger than a quarter right now! This recipe makes a baker's dozen balls.

Heat the bath water.

Gently heat just below boiling.
Skim foam if desired.
Leave the floating fat alone! The fat is important!
Add 1 to 2 tbs powder chicken bullion or caldo de polo.


GENTLY lower the balls in the broth. Maintain a SIMMER for 30 minutes. Do NOT stir, the balls will break apart! Soon they will float...


Ladle 3 balls into a serving bowl,
add pulled chicken,
garnish with chopped green onion,


Add 3 ladles broth.
A bit of toasted sesame oil is also good.

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