Ingredients

• 3kg chicken bones
• 1kg chicken wings
• 1L (4 cups) boiling water
• 4L (16 cups) cold water
• 4 carrots, thickly sliced crossways
• 4 celery sticks, trimmed, coarsely chopped
• 2 brown onions, coarsely chopped
• 1 parsnip, peeled, thickly sliced crossways
• 1 bunch curly-leaf parsley
• 1 Massel chicken style stock powder

matzo balls

• 4 eggs
• 2 tablespoons schmalz or vegetable oil
• 55g (1/2 cup) almond meal
• 3 tablespoons fine matzo meal
• 2 tablespoons coarse matzo meal
• Salt & freshly ground black pepper
• 2L (8 cups) water
• 1 tablespoon kosher chicken stock powder

Method

• Step 1 Place the chicken bones and wings in a large heatproof bowl. Pour over the boiling water and set aside for 1 minute or until any fat rises to the surface. Drain well and discard water and fat.
• Step 2 Place the chicken bones, wings, cold water, carrot, celery, onion, parsnip, parsley and chicken stock powder in a large saucepan or stock pot. Bring to the boil over medium heat, skimming off any scum that forms on the surface with a large shallow spoon. Once the stock has come to the boil, reduce heat to low. Simmer, uncovered, checking the stock and skimming the surface every 30 minutes, for 1 1/2 hours.
• Step 3 Remove from heat and set aside for 1 hour to cool. Place a fine sieve over a large bowl. Carefully ladle the stock into the sieve. Drain. Discard the vegetables and bones.
• Step 4 Cover the stock with plastic wrap (or store in an airtight container) and place in the fridge overnight to chill.
• Step 5 To make the matzo balls, place the eggs in a medium bowl and whisk until frothy. Add the schmalz or vegetable oil and continue whisking until smooth. Add the almond meal and fine matzo meal and whisk until smooth. Gradually add the coarse matzo meal and whisk until well combined and the mixture thickens. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 1/2 hours or until all the liquid is absorbed.
• Step 6 Place the water and chicken stock powder in a large saucepan over medium heat. Bring to a simmer. Divide the matzo mixture into 12 even portions and roll each portion into a ball. Place the matzo balls in the saucepan of simmering stock and poach, covered, for 20 minutes or until cooked through.
• Step 7 While the matzo balls are cooking, remove the chicken stock from the fridge and use a spoon to carefully remove and discard the layer of fat from the surface. Place the stock in a large saucepan over medium-high heat and bring to the boil. Remove from heat. Taste and season with salt and pepper.
• Step 8 To serve, divide matzo balls evenly among serving bowls. Ladle over the hot chicken stock. Serve immediately.