Flu Season is the Time for Chicken in the Pot…

by Julie Gale

(January 15, 2004) I will never forget the winter of 1985, because I had two children under 3 years old and a very bad case of the flu. My mother-in-law, who was never known for her way around the kitchen, arrived with a very welcome antidote, Chicken in the Pot. I had never tasted this version of “Jewish Penicillin,” but I dutifully ate it and recuperated very quickly. I can’t guarantee the same results for you, but I am quite certain that this nourishing dish will make you warm all over.

In addition to a whole chicken, winter root vegetables and egg noodles, this dish is fortified even further with yummy matzo balls. My family could eat them weekly and the debate continues every time I make them over which is better, light as a feather or heavy as lead. I prefer them both. The trickiest part about making these otherwise simple dumplings is keeping them from falling apart in the boiling water.

Several years ago I read a recipe that recommended freezing the batter in ice cube trays to keep them ready for use. The best part about freezing them is that they never fall apart. It is true that they do not have the traditional “ball” shape, but my family now expects “matzo oblongs” as opposed to “matzo balls” and because they are so easy I can make them at the first sign of flu, or even of a sniffle.

CHICKEN IN THE POT (with matzo balls)

Preheat the oven to 375 degrees. Wash and skin the chicken. (You may save the skin for “grivenes,” fried chicken skin with onions, which is my daughter’s favorite, though cholesterol-laden snack.) Heat the fat over medium heat on the stove; in an oven-proof casserole with a lid. Pat the chicken dry and when the oil is hot, brown the chicken and the veal knuckle on all sides. Remove the chicken & the bone from the pan and “deglaze” the pan with the wine, stirring until all the brown bits have been loosened. Add the stock and return the chicken & the bone to the pot.

Add all the vegetables, the seasonings, and the water. Bring to a boil, cover, and carefully place in the oven for 1 ½ hours. Check the pot occasionally to see that it is simmering.

While the chicken is in the oven, begin the matzo balls. After preparing the batter, pour the mixture into the greased ice cube tray and freeze for 1 hour.

Bring a pot of salted water to a boil and carefully “pop” the matzo balls into the pot. Bring to a boil, turn down the heat and simmer, covered, for ½ hour.

Carefully remove the casserole from the oven. Discard the bone. (The dish can be prepared ahead until this point and refrigerated.) Add the cooked matzo balls, the noodles, the peas, and simmer over medium heat for 10 minutes. (Remove the veal bone and any other bones that are easily removable.)

Serves 4-6 as a main dish.

FROZEN MATZO BALLS
2 eggs, beaten
2 Tbs. chicken fat
½ tsp. salt
Dash of black pepper
½ cup matzo meal
¼ cup seltzer water
1 Tbs. fresh dill or parsley, chopped fine
Can of non-stick spray (like Pam)
1 plastic ice cube tray

In a medium bowl, combine the eggs, fat, salt & pepper. Add the matzo meal and then slowly add the seltzer. Stir until combined. Spray the ice cube tray with the non-stick can. Pour the mixture into the trays, filling to the top of each compartment. Freeze until ready to cook in salted water for ½ hour.

Julie Gale will be teaching this recipe along with homemade Challah bread and apple strudel in her cooking class in Larchmont on Tuesday, January 20th from 9:30-11:30 AM.

For further information call 914-834-5353 or email PJAZTEGale@optonline.net.

ETHNIC COOKING WITH JULIE GALE

WINTER SCHEDULE 2003-4

Classes will be held at 1 Lancia Lane, Larchmont, and include instruction, lunch or dinner and recipes to take home.

1. Thursday, January 8 – 7-9 PM VEGETARIAN FOODS OF INDIA:
Vegetable Pakoras, Lentil Dal, Homemade Cheese, Pappadums

2. Tuesday, January 20 – 9:30-11:30 AM JEWISH SPECIALTIES:
Chicken in the Pot w/Matzo Balls, Challah, Apple Strudel

3. Thursday, February 5- 9:30-11:30 AM FRENCH CUISINE:
Onion Soup Gratinee, Spinach Quiche, Crepes Suzette

4. Tuesday, February 24- 12:30-2:30 PM CHINESE DELICACIES:
Hot & Sour Soup, Mu Shu Chicken, Spun Apples

5. Tuesday, March 9- 7-9 PM VIENNESE DELIGHTS:
Mushroom Strudel, Chicken Paprikash, Salzberg Souffle

6. Thursday, March 18, 9:30-11:30 AM FOODS OF ITALY:
Osso Bucco, Spaghetti Bolognese, Zabaglione
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CLASSES LIMITED TO 7 STUDENTS, SO REGISTER NOW!
$65 per class or $180 for any 3
Name_________________________
Address____________________________________
Phone & Email____________________________________
Please check off all classes of interest:
1. Jan.8 __, 2. Jan.20 __, 3. Feb.5 __ 4. Feb. 24 __ 5.Mar.9__ 6. Mar. 18_
(Please enclose check payable to Julie Gale)
Return to : 1 Lancia Lane, Larchmont, NY 10538 (914) 834-5353

Email: PJAZTEGale@optonline.net

Julie Gale 834-5353 PJAZTEGale@optonline.net Julie Gale teaches ethnic cooking classes in her home and for the Continuing Education classes at Mamaroneck High School

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