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" Fortified Chicken Stock  Makes about 1 gallon Ingredients  \u2022 6 chicken legs \u2022 20 chicken wings \u2022 1 onion, peeled and quartered \u2022 2 carrots, peeled and cut into 2&amp;quot; pieces \u2022 2 stalks celery, trimmed and cut into 2&amp;quot; pieces \u2022 1 sprig fresh thyme \u2022 1 bay leaf \u2022 2 cloves \u2022 2 tsp. black peppercorns \u2022 2 tsp. salt Directions  Preheat oven to 400\u00B0F. Put chicken legs, 12 chicken wings, and 6 quarts of cold water in a tall stockpot and bring to a boil. Skim foam and fat that rises to the top, reduce heat, and simmer, skimming regularly, for 10 minutes. Add remaining ingredients and simmer for another 30 to 40 minutes. Remove legs, and when cool enough to handle, pick and reserve the meat for soup. Discard the skin and return the bones to the stockpot. Continue to simmer for another hour. Drain the stock in a colander. Allow solids to drain well, then discard them. Strain the stock through a sieve. To fortify the stock: Arrange uncooked chicken wings in a single layer on a foil-lined baking sheet. Roast 30 to 40 minutes, until golden brown, turning wings at least twice. Bring stock to a boil, add the wings, and simmer for 1 hour or until the stock has a rich, roasted-chicken flavor. Strain stock, discard wings, and refrigerate the stock. Once chilled, skim off any solidified fat and reserve for matzoh balls. (Stock can be refrigerated for 4 days or frozen for up to a month.) Matzoh Ball Soup  Serves 6 Ingredients  Matzoh Balls \u2022 2 eggs, separated \u2022 1 cup matzoh meal \u2022 \u00BC cup water \u2022 \u00BD cup melted chicken fat from stock recipe (above) \u2022 1 T coarsely grated onion \u2022 \u00BD tsp. finely grated garlic \u2022 2 tsp. finely chopped parsley  Soup \u2022 8 cups chicken stock (recipe above) \u2022 3 carrots, peeled, cut into \u00BD&amp;quot; pieces \u2022 1 small celery root, peeled, cut into \u00BD&amp;quot; pieces \u2022 Chicken-leg meat from stock recipe (above) \u2022 \u00BD bunch fresh dill, picked and chopped \u2022 Salt and pepper to taste Directions For the matzoh balls, bring 6 quarts of salted water to a boil. In a medium bowl, whisk egg whites to stiff peaks and set aside. Mix matzoh meal, egg yolks, water, \u00BC cup chicken fat, onion, garlic, and parsley until well combined. With a spatula, fold in egg whites until just combined. Season mixture with salt and pepper, and shape into 18 balls, about 1&amp;quot; diameter. Place in water and cook 30 to 45 minutes at a gentle simmer, until tender and fluffy. Bring stock to a simmer, add carrots and celery root. Simmer until tender, 8 to 10 minutes, then add reserved chicken meat and matzoh balls. Season with salt and pepper to taste, add dill, and garnish each serving with a drizzle of the remaining chicken fat. Coconut Lemongrass Soup   Serves 6 Ingredients \u2022 3 T olive oil \u2022 1\u00BD tsp. chopped garlic \u2022 1 T finely grated ginger \u2022 1 stick lemongrass, smashed and roughly chopped \u2022 1\u00BD tsp. green curry paste or curry powder \u2022 8 cups chicken stock (recipe above) \u2022 1 (14 oz.) can coconut milk \u2022 2 tsp. fish sauce \u2022 1 Kaffir lime leaf (or substitute two 1&amp;quot; pieces of fresh lime peel) \u2022 \u00BD onion, cut into \u00BC&amp;quot; dice \u2022 1 cup diced carrot \u2022 \u00BD cup diced celery \u2022 \u00BD cup diced leeks \u2022 2\u00BD cups thinly sliced shiitake mushrooms \u2022 Chicken-leg meat from stock recipe (above) \u2022 1 Thai bird chili or half a jalape\u00F1o, thinly sliced \u2022 2 T chopped fresh cilantro \u2022 3 scallions, thinly sliced \u2022 Juice and grated zest of 2 limes \u2022 Salt and pepper to taste  Directions  Heat 2 T olive oil in a large stockpot over medium heat. Add garlic, ginger, lemongrass, and curry paste, and cook, stirring, until lightly toasted, about 3 minutes. Add fortified chicken stock, coconut milk, fish sauce, and Kaffir lime leaf; simmer for 15 minutes. Strain liquid through sieve, discard solids, and return to pot over medium heat. Heat remaining olive oil in a saut\u00E9 pan over medium heat. Add onion, carrot, celery, and leek. Season with salt and pepper and saut\u00E9 until just tender. Transfer to the broth and add mushrooms, chicken meat, and Thai bird chili; simmer for 5 minutes. Serve hot, topping each bowl with a sprinkle of cilantro, scallion, lime juice, and lime zest. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a3533/chicken-stock-recipes-a-71541/>