I have a wonderful matzo ball recipe.....4 eggs, beaten with 1 tsp salt, half a cup of oil and one quarter cup of water or broth, a little white or black pepper, a pinch or two of dried ginger ( one can reverse the ratio of water to oil, if you want a lighter MB.) Add 1 cup of matzo meal. Mix well, cover and place in the refrigerator for two hours. Bring a large pot of lightly salted water to a rapid boil. With wet hands, form the matzo balls into whatever size you like. Lower heat to a steady boil, cover pot, cook for one hour. Yum.
Thank you for the ideea!I make the dumplings my style :egg,semolina,salt!I beat the egg,add semolina,salt and with a teaspoon I make dumplings and boil them straight in the soup!
Oh this kind of chicken broth is a staple across Central and Eastern Europe cuisine and I've just discovered a peculiar similarity, that in Polish we call 'smalec', so schmaltz, as Nigella says here, the pork fat.
That chicken feet part is 100 percent true I was a food snob and didnt like certain body parts of the bird. Had a friends mom cook chicken soup, after I found out about it, was while I was eating my third plate. I asked for a 4th. Also the skin is very important dont remove it never.
aaron nava So true! I am actually having a bowl of chicken soup at the moment and never remove the skin. That's where all the "medicinal" properties are. If you're interested, try adding a piece of fresh ginger, turmeric, onions, carrots, celery and a pinch of cayenne pepper to the chicken and boil.... you will barely ever catch a cold again! I haven't had one in about 5 years. I make this once a week and enough to last me 2-3 days... it's my "go to" soup whenever I'm feeling cold or blue... so satisfying.
In my house for knedlah we use regular flower,eggs, half of sunflower oli and half of pigs lard melted, some salt and pepper...mixed it to be sticky and than with spoone one by one directly into a soup to boil it 2-3 min and its my favorite comfort food of all.
Yesss....! Thank you Nigella 🙏🏻 Another method of reducing fat is bring to boil....the fat moves to the middle of the pot and fairly easy to ladle out without too much waste of the good shtuff...
Bianca Hotca In America you’re probably going to have to go to your butcher or a farmers market and even then you might not find them. I believe Asian markets sell chicken feet alone so maybe buy a whole chicken the add the chicken feet?
Jesus said it's not what goes into your mouth that makes you unclean but what comes out of it. Food passes through the body and leaves as waste. Yet what you think and speak aloud comes from the heart and mind. If you have both a clean heart and mind, then no food should be forbidden.
@@Christ_Is_King34 well let's start with that as a practicising Jew I don't don't care what your god told you we Jews have a law . The Bible is infinite cannot be changed. And hasn't been for 5000 years. We do need the diatery laws and they will always apply to us jews..
After all, this is Polish cuisine, only "rosół" is eaten with pasta, not noodles. The most important seasoning in this soup is a large amount of fresh lovage.
Ohhh... lovage, how I love it in soups! In Romanian cuisine we make almost all the soups with it. I really wish it was a better known herb, it tastes absolutely amazing. It's actually the first time I hear about another culture using it.
Very clear chicken soup with dumplings? I can only see clear chicken broth with dumplings in her bowl, broth is not soup. Why not add back in some of the actual chicken she made the broth with?
Nigella never wastes anything ever. If you watch the series one of this same program (Nigella Bites), she revealed that it was simply unbearable for her to throw anything away , to the point that she kept chicken carcasses from roasted chickens to make stock, froze left over red wine and white wine for cooking, and kept egg whites to make pavlova or meringue. So it's safe to assume that she'd use everything, attested simply by the fact that a sizeable portion of her recipes call for leftover ingredients and meals.
No, no,no. You add the meat off the chicken to the broth. You also add turnips, rutabagas, and parsnips to the broth when you boil the chicken along with the carrots, celery, and onions. Add 5 whole cloves and 5 whole allspice berries, 1 heaping tablespoon of garlic, minced. Salt and pepper, dill weed, parsley, and thyme and a couple of bay leaves to the stock. Add enough water to cover, stir real good and bring it to a boil. Lower the heat to medium low , crack the lid and let it cook til the liquid is halfway down. Take out the chicken and let it cool down. Remove skin and bones. Chunk it up. Skim off any fat from the broth. Bring it back to a boil. If you need to add more water, do so now. About 4-6 cups. Taste your broth. Add the chicken meat back to the broth. When its boiling, add your dumplings, or noodles, or your matzo balls. Lower the heat. Simmer for about 10 mins. Turn off the heat and it will finish cooking on its own. Adjust your seasonings. Serve hot in large bowls. You're welcome.
Maybe Nigella likes it this way? She cooks for herself first and she has inspired so many people to just not he afraid of the kitchen. She has made me love being in my kitchen. She is truly an inspiration. Your way sounds beautiful and a good way of using up the meat but not many people would have time for that after working 40-50 hour slog weeks in an office or even harder in a factory. Nigella isn’t a chef either she was learned in the way off food by her mother and then she taught herself.
ok i get the soup but did she waste that entire chicken? i would have shredded the meat and add it back to the soup!! she is very wasteful and have you seen her open containers full of stuff with egged up hands? she is not the most hygenic either!! but i like her style!!
Gurl. Boiling the chicken with the claws on? Mega disgusting, I don’t care how clean that chicken is, it spent It’s life walking on bird droppings! Gross!
It’s a boiling chicken. If you have ever had anything with chicken stock from a Chinese restaurant you can be sure it was made with a boiling chicken. Boiling chickens are aged mature birds who’s meat is much much richer in flavour albeit it not as good to eat, they also always come with the feet attached as thats where the best flavour and medicinal prosperities are. They sometimes comes with the head too so you have the full bird. Keep out of the kitchen if you are squeamish you’ll be useless.
