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Categories:
chicken chicken stock truffle oil salt eggs meal shiitake chicken thighs onion garlic shiitake mushrooms salt
Viewed: 74 - Published at: 6 years agoIngredients
- 3 tablespoons rendered chicken fat, melted (schmaltz)
- 1/4 cup chicken stock, plus 2 quarts chicken stock
- 1 tablespoon truffle oil
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup matzoh meal
- Shiitake gribenes, recipe follows
- Skin from 4 chicken thighs
- 1 large onion, chopped in large chunks
- 2 cloves garlic coarsely chopped
- 2 ounces shiitake mushrooms, cut in chunks
- Salt and pepper
Method
- 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.
- 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.
- 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.
- Remove shiitakes and reserve for the matzoh balls.
- Nosh on the gribenes, shmeared on rye bread.
