Original Recipe

• In a large pot, arrange herbs at bottom and then chicken + vegetables (all cubed very coarsely -large pieces are fine here). If using bones you can "fill" bones with vegetables to use less room in pot.
• Barely cover with water (around 11-12 cups).  Let boil and immediately after boil reduce to smallest flame. Spoon out foam as it appears. Leave in very light simmer for about 2-3 hours.

  Separate chicken and vegetables (except onions) into separate containers and strain liquid into its own pot or container. Discard the herbs, peppercorns & ginger, and eat the yummy onions as a side dish.
• The next day you can spoon out Schmaltz (white layer on top) and keep for other things. If eating on the first day it might be a bit too oily, but the oil seems to be going to the top so try to serve from the bottom of the pot. 🙂

  Another method is to serve after sifting through a tight strainer with a piece of paper towel on top. 

Meghna K's Updates If You Plan to Make Pav Bhaji & Indian-Spiced Pulled Chicken

• Prep: if you intend to use the boiled vegetables for Pav Bhaji, put the herbs in large tea strainers to make separating them easier later. See notes below for details.

Prerequisites

• Discarded vegetables from Liora's Chicken Soup!  Just the potatoes, carrots, parsnips and celery root (not onions).

Prep

• If you do not keep ginger-garlic paste in the fridge, make a paste in a 1:1 ratio by volume). Wash and dice peppers.
• Add an inch of water and cauliflower to a saucepan, and bring to boil. When boils, drop heat and simmer, covered, until cauliflower is very soft. Coarsely mash it up right into the cooking water and keep aside, warm.
• If your soup veggies have been in the fridge over night, warm them up and mash them, and keep aside.

Make Pav Bhaji

• Set a large pot to medium heat. When hot, melt 4 tbsp butter and when foaming subsides add the green pepper and jalapeno. Cook pepper, stirring frequently until brown.

  Meanwhile, chop tomatoes and keep aside.
• When the pepper is soft and begins to brown (be patient: can be 15 mins or more), add ginger garlic paste and sauté for a few minutes until fragrant. Then add chili and turmeric and sauté again. Add the chopped tomatoes to the peppers and cook until the vegetables begins to meld into one another, adding a bit of water if it begins to stick to the pan.
• Add al the mashed vegetables to the pot with the peppers/tomatoes and combine. Mash a bit more, as needed.
• When the mixture begins to boil, lower the heat and add Pav Bhaji masala, remaining 4 tbps of butter (or more!). Simmer for 10 mins and add peas. When returns to simmer, taste and adjust salt, Pav Bhaji masala, butter and salt as needed.

  Meanwhile, if you plan to eat it right away, prepare the garnishes. If not, and you can let it sit for a while after that, you will be rewarded for your patience with a Pav Bhaji that will deepen in flavor.

Enjoy

• Just before mealtime, prepare the toasted pav (they are best freshly toasted). Cut the rolls (if needed) as if you were making a sandwich. Heat a nonstick pan to medium, melt butter in the pan, and place the rolls cut side down onto the melted butter, fitting as many as possible. Cook turning to toast evenly to a nice golden brown.
• Serve immediately with the Andy Statman – Jay Gandhi Connection on the speakers, and garnished as noted.

Prerequisite

• Liora's Chicken Soup!  Or 4 lbs worth of boiled, bone-in chicken.

Prep

• Remove chicken from bone and keep aside, (reserving bones and cartilage for bone broth or another round of soup, if you can!).

  Wash and chop onion and tomato. Prep whole spices (cloves, cinnamon, cardamom) in a small bowl, and ground spices (coriander, turmeric, chili and salt) in a separate small bowl. Have curry leaves, ginger-garlic paste and lime juice at the ready. Set water to boil, and when boiled keep aside.

Cook

• Tadka (temper the spices): Heat a large, heavy bottomed sauté pan to medium heat. When warmed, add the oil. When oil has heated, add the whole spices, tossing the pan a bit to move/turn the spices, careful not to let them scorch.
• Cook the base: When fragrant, add the onions and stir to coat. Continue to cook, stirring frequently, until they soften. When soft, add the curry leaves, and continue to cook the onions a few minutes longer, until they begin to brown. Add green chili and stir to combine, cooking for one minute. Then add ginger-garlic paste, stirring to combine and cook for a few minutes, until fragrant and begins to start to stick to the pan. Add the dry spices and stir to combine, again cooking until fragrant, then quickly add the tomatoes and any juice. Stir to combine well, and using the liquid to scrape up any browned bits from the bottom of the pan.

  Continue to cook until it all cooks down a bit and melds into one uniform mixture, adding a teaspoon of water when it seems to be drying out and/or sticking to the bottom.
• Fry the Chicken: When the vegetables have melded and cooked down, add the chicken, lime juice and a 1/4 cup of hot water. Stir to coat and continue to break up the chicken as it warms and begins to fry. When water is nearly gone, taste and adjust seasoning. adding hot water if needed to prevent sticking as flavor is tweaked.
• Serve: Serve immediately, with hot parathas, and the above accompaniments. We love to eat it like a taco, layering meat, onions, chilis and cilantro onto the paratha and folding to eat.

  Mmmm. my mouth is watering and I just may need to make this tonight. We hope you enjoy it as much as we do.

• Fill medium pot with water and set to high to allow to come to a a boil.
• Meanwhile, in a medium bowl, mix all ingredients. Using wet hands, make small balls (golf ball or smaller! they do expand when cooking), and keep aside until all balls are shaped.
• When water boils, add matzo balls carefully (don't splash yourself!). Then cover and let boil on medium for 40 mimutes. Drain and serve with soup (but keep separate until serving).