Chicken in the Pot with Matzoh Balls

YIELD: 2 SERVINGS

Eli’s The Place For Steak’s regulars were addicted to Eli’s Chicken in the Pot, especially during long Chicago winters. Our very own Jewish penicillin started with a huge bowl of golden broth that was really flavorful, yet never too salty. It had plenty of vegetables, tender boiled chicken, and delicate, not heavy, matzoh balls. It was listed as Haley’s favorite, for our oldest daughter, who ordered it all the time. Our family celebrated every holiday at Eli’s, and Chicken in the Pot was always on the menu.

            1–2 tablespoons salt

            1 3-pound fresh broiler/fryer chicken, skin on and cut into 4 pieces

            2½ quarts chicken stock (preferably homemade)

            1 small carrot, diced

            3 stalks celery, diced

            ½ small Spanish onion, diced

            1 small bay leaf

            5 whole peppercorns

            1 stem fresh Italian parsley

            1 recipe Matzoh Balls (recipe on p. 58)

1.    To a 4-quart pot ¾ full of water over medium heat, add the salt and chicken. Cook for 35 to 40 minutes, until it almost reaches a simmer and a meat thermometer inserted in one of the chicken thighs registers 160°F. Remove from the heat. Using tongs, remove the chicken from the pot and place it in a bowl. Discard the water and clean the pot.

2.    Carefully rinse the chicken, removing all scum, and return it to the clean pot. Add the chicken stock, carrot, celery, onion, bay leaf, and peppercorns to the pot and place it over medium–high heat. Cover the pot and poach the chicken for 10 minutes, until hot.

3.    Add the Matzoh Balls to the pot and bring to a simmer. Remove from the heat, transfer to bowls, and serve hot.