This is a CLEAR-BROTH recipe (some like it more like a cloudy stew) I'm reducing this recipe so it's a better size for a normal kitchen.

STOCK:

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¼ cup olive oil for Sautee

3 big carrots, peeled and rough chop

4-5 celery sticks, rough chop

2 yellow onions, rough chop

½ clove (clove bulb, usually 4-5 individual) garlic smashed.

¼ bunch parsley stems (save the leaves for later)

1 whole rotisserie chicken carcass (picked, put the meat in a bag so you can use later). Save everything even the schmaltz from the plastic clamshell and put it in with the chicken

1 TBSP Black pepper

1 tsp thyme

½ tsp pepper flakes

Salt to taste (this very subjective, but I usually start with at least 3 TBSP and go from there during the cookdown)

3 TBSP herbes de provence

2tsp White pepper

1+ cups of dry white wine

2-3 large bay leaves

1 gallon water

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1. Using a 2 gallon stock pot, heat the oil on high and sautee the onion, carrots, and celery until fragrant and a touch softer, maybe 4 minutes. Stir them around for good coverage. You want to get a little bit of malliard reaction to start.

2. Add the parsley stems, garlic, bay leaves, herbs, all the peppers, and salt. Stir and let the malliard reaction continue until you develop a fond on the bottom of the pan.

3. Add wine and stir everything up from the bottom for 1 minute. IE: deglaze the pan

4. Add the chicken carcass and schmaltz. Add 1 gallon water. Cover and let come to boil. Turn to simmer

5. Simmer covered on low for 1 hour.

6. Taste and see if it needs more salt.

7. Pour everything through fine strainer into a separate 2-3 gallon pot. Save this for later.

8. Clean first pot and boil 1 gallon water. You can add a little chicken base if you want (i use the Better than Boullion brand chix base). This is just for boiling the matzoballs.

   MATZOBALLS:

9. Use the recipe on the Manischewitz Matzo meal box) I would go 4x the recipe (8 eggs, 2 cups matzo meal, etc). I use tablespoons from the stock we just made for what is called for in the recipe, and I add about 3 TBSP of chopped parsley into the dough as well. Let in chill in the fridge for 30 minutes while water heats up.

10. Simmer the balls in the water. I use a 2TSBP cookie scoop to measure them out. You want them cooked, but still firm. About 35-45 minutes.

11. When done, set them on a plate to cool. You may have to do a couple batches, so get new plates for each batch.

    FINISHING:

12. Bring the original cleared broth back to simmer, and add the balls back in. Let simmer for 10 minutes, then serve.

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