CHICKEN SOUP

Steps:

• Make broth and cook chicken Place chicken in a large stockpot (it should be just large enough to hold chicken with 3 inches of room on top). Add vegetables, herbs, peppercorns, salt, and enough water or stock to just cover chicken. Bring to a boil, skimming foam from surface as necessary, then reduce heat and simmer until chicken is just cooked through (the juices should run clear when pierced and an instant-read thermometer inserted into thickest part should register 160°F for breasts and 165°F for legs and thighs), 7 to 10 minutes for breasts and 10 to 15 minutes for legs and thighs. Use tongs to remove each part as soon as it is finished cooking. (The meat will be added back to the soup later, so it is important not to overcook.) When cool enough to handle, pull off and discard the skin, then separate the meat from the bones and tear into bite-size pieces (or dice for a more elegant presentation). You should have about 3 cups chicken (reserve 2 cups for soup and the rest for another use).
• Fortify broth Cover chicken and refrigerate until needed. Return the bones to the pot and simmer broth for another hour.
• Strain broth and add garnish vegetables Strain broth through a fine sieve, discarding solids. You should have about 6 cups of broth (add more water if necessary). Skim off fat, then add broth to clean pot. Add carrots, celery, and parsnip, and return to a boil, then reduce heat and simmer until the vegetables are tender, 5 to 8 minutes. Add reserved 2 cups chicken and cook just to heat through. Season to taste with salt and pepper and serve immediately. The chicken and broth can be made up to 3 days ahead. Refrigerate separately in covered containers, then proceed to finish the soup. If making ahead (or if you desire a lighter broth), refrigerate the broth at least overnight to allow the fat to accumulate at the top, then lift off with a spoon before proceeding.
• CHICKEN SOUP WITH SPRING VEGETABLES
• Follow the recipe above to cook the chicken and make the broth. Replace garnish vegetables (celery, carrot, and parsnip) with 3 ounces green beans, trimmed and cut into 1/2-inch pieces (3/4 cup), and 3 ounces shelled (or frozen) peas (1/2 cup). Simmer soup until beans and peas are crisp-tender and bright green, about 5 minutes, then add 1 cup watercress (tough stems removed) and simmer just to wilt slightly, about 30 seconds. Season with salt and pepper and serve immediately. Serves 6 to 8.
• MATZO BALL SOUP
• Make broth and cook chicken as directed above, reserving meat for another use. Strain broth and pour 1/4 cup into a medium bowl (reserve the rest for serving); whisk in 2 large egg yolks (reserve whites), 2 tablespoons melted chicken fat (also called schmaltz; available from a butcher), 3/4 teaspoon coarse salt, and a generous pinch of freshly ground pepper (or more as desired). Stir in 1/2 cup matzo meal and 2 tablespoons chopped flat-leaf parsley. Beat reserved egg whites on medium-high speed until stiff peaks form, then stir into matzo mixture until smooth. Cover and refrigerate mixture until slightly thickened, about 30 minutes.
• Bring 4 cups water and 2 cups reserved chicken broth to a boil in a large pot; add 1 tablespoon coarse salt. Using 2 tablespoons at a time, roll matzo mixture into balls, then drop into pot with a spoon. Reduce heat, cover, and gently simmer until matzo balls are cooked through, about 15 minutes (do not overcook; they should be only slightly firm). Transfer 2 matzo balls to each of four serving bowls. Meanwhile, bring remaining 4 cups broth to a boil in a medium saucepan. Add 1 carrot, peeled and sliced into coins, and reduce heat to a simmer; cook until the carrot is tender, about 5 minutes. Ladle broth and carrot into bowls and garnish with coarsely chopped fresh dill or parsley, if desired. Serves 6 to 8.