Chicken And Egg Salad

This delicious soup is made with gribenes, or a fried, crispy chicken skin with onion, garlic and mushrooms.
Directions for: Truffled, Shiitake Matzo Ball Soup

Ingredients

Soup

3 Tbsp rendered chicken fat, melted (schmaltz)

cup chicken stock

1 Tbsp truffle oil

tsp salt

4 large eggs

1 cup matzoh meal

Shiitake gribenes, recipe follows

Shiitake Gribenes

4 chicken thighs, Skin

1 large onion, chopped in large chunks

2 cloves garlic, coarsely chopped

2 oz shiitake mushrooms, cut in chunks

Salt and pepper

Directions

Soup

1. Mix together schmaltz, stock, truffle oil, salt, and eggs. Thoroughly mix in matzo meal. Refrigerate for 1 hour. Form into golf balls and stuff with a teaspoon of shiitake gribenes in the center, and cook, covered, in 2 quarts of boiling chicken stock for 20 minutes until light as a feather but also heavy as a cannon ball.

2. You may substitute duck or goose schmaltz (not ortelon schmaltz, it's too bony) You can use a little more salt, but it's not good for you.

Shiitake Gribenes

1. Saute chicken skin until fat exudes and lightly golden. Saute onion until deep golden brown. Add garlic and saute for 2 minutes. Strain to separate solids from oil and reserve both. Saute mushrooms in 1 tablespoon of the oil in the pan until wilted.

2. Remove shiitakes and reserve for the matzoh balls. Nosh on the gribenes, shmeared on rye bread.

Source and Credits

Recipe courtesy of Wayne Harley Brachman

See more: Soup, Passover, Chicken, Vegetables, Winter, Eggs/Dairy, Mushrooms