Serves 16

Ingredients:

2 pounds whole chickens giblets discarded chicken
1 each large onion, peeled and halved
1 each large carrot, peeled and halved
2 stalks celery, cut in thirds
1 tablespoon kosher salt
1 whole star anise
1 cinnamon stick
1 clove garlic, crushed
2 leaves bay leaves
4 1/2 tablespoons curry powder or hawayej
2 MATZO BALL
2 tablespoons extra-virgin olive oil
2 heads broccoli, cut into florets (about 4 cups)
1/4 cup fresh lemon juice
garnish: chopped green onion & olive oil

Directions:

1. Break down chicken into pieces leg, thigh, wings, and breast meat remove excess fat, breast meat, legs, and thighs from chickens and set the breast aside for later.

2. Place leg, thigh and wings of chickens in a large stock pot, and add enough water to cover the chicken by 1 inch. Cook over medium-low heat for 45 minutes. Skim off any foam and fat.

2. Add onion, carrot, celery, salt, star anise, cinnamon, garlic, and bay leaves, and cook, partially covered, for 2 hours more. Strain broth through a fine-mesh sieve, discarding solids, remove chicken wing, legs and thighs and pull apart and dice the meat, discarding skin (I save the skin for step #3) and bones. Return broth to pot, and hold till the day of.

3. The day of add the hawayej or curry power, and Matzo Balls; cook over medium-low heat for 15 minutes. I stream the broccoli florets for 4 min in the microwave and add to the soup bowels.

3. In a large saute pan, heat oil over medium heat; add chicken breast, skin side down, and cook until the skin has become crispy and golden, about 8 minutes. Turn chicken, and cook 4 to 6 minutes more. Remove from pan, and let rest for 5 minutes. Dice or with 2 forks pull-a-part breast meat and add to the pot, add additional salt, to taste, and lemon juice. After the soup is plated garnish by sprinkling on green onion, and drizzle with on extra virgin olive oil, if desired.

*Hawayij, is the name given to a variety of Yemeni ground spice mixtures used primarily for soups and coffee. Hawaij is used extensively by Yemenite Jews.

Chef Notes: You can debone the breast placing the bones in the stock and setting the meat a side for later. The can also be made a day in advance then picking back in step #3 the day of.



SEDER / SEDER