Chicken Soup with Potza Balls
- 4 lbs chicken bones (wings, carcasses, necks, etc.)
- 12 cups water (aprox)
- 1 large spanish onion (chopped)
- 3 large carrots (chopped)
- 3 celery ribs (chopped)
- 5 Parsley sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 whole clove
- 1 tsp whole black peppercorns
- 10 cups chicken stock
- 2 large chicken breasts (cut into small diced pieces)
- several cups carrots, celery root, celery parsnips, white onion (diced)
- 2 tsp freshly grated ginger (optional) (freshly grated)
- 1 turmeric (optional) (freshly grated)
- 1 tbsp fresh dill (chopped)
- 1 tbsp flat leaf parsley (chopped)
- kosher sea salt
- freshly cracked black pepper
- 1 cup matzo meal
- 2 tsp baking powder
- 1 tsp kosher salt or sea salt
- 1/2 tsp black pepper, freshly cracked
- 2 whole eggs + 3 yolks (lightly whisked)
- 1 tbsp cannabis infused olive oil* or schmaltz + 3 tbsp olive oil
- 4 tbsp seltzer or soda water
Cannabis infused Olive Oil or Schmaltz
- 3 1/2 grams CBD -rich decarboxylated cannabis flower
- 1 cup olive oil or schmaltz
Place all the ingredients in a large stock pot and fill with water only to the level of the bones and vegetables (this will guarantee a rich, not watery stock).
Place the stockpot (uncovered) over medium heat and bring to a simmer.
Skim off any scum that floats to the top. The scum will make your soup cloudy and bitter. Continue simmering for 4 hours. Thurn off the heat and allow the chicken stock to steep.
Strain out the bones and vegetables and discard. Cool the stock, in your stock pot in a sink filled with cold water and ice, completely before storing covered in the refrigerator or freezer. Ladle off the fat from the top of the stock before using.
Stock may be stored, covered in the freezer for up to 3 months or in the refrigerator for up to 5 days.
Do not add salat at this point. The stock will reduce as part of the natural simmering process and salting it can make it overly salty.
Stir together matzo meal, baking powder, salt and pepper.
Whisk together eggs and yolks, oil or schmaltz and soda water.
Stir together wet ingredients into dry just to combine. Allow the mixture to rest for about 20 minutes in the refrigerator.
Bring the pot of soup (or water) to a simmer
Scoop a walnut size amount of potza ball dough and with wet hands roll lightly into a ball. (light handling here is key to fluffy end results.)
Gently drop into a simmering stock and continue with remaining dough.
Cover and simmer for 30 minutes until potza balls are fluffy and floating. Serve at once or remove the potza balls and cool before freezing for up to 3 months.
Recipes with Cannabis
To make any recipe with cannabis, the cannabis must go through a process called decarboxylation.
In order to unlock the full potential of CBD, you must decarboxylate your dry cannabis flower before integrating it into a recipe. Decarboxylation is a heating process that triggers the chemical reaction that releases the carboxylic acids form the CBD.
While there are many decarboxylation methods including baking in an oven, sous vide and pressure cooking, the activation is achieved by exposing dry cannabis to heat between 240-295 degrees F for 20-60 minutes.
Heat for a shorter time at higher temperatures or for a longer time at lower temperatures between this range. For example, if you are using a higher temperature (between 275 and 295 degrees F, bake for 20 minutes max and be careful not to overcook. Overheating can degrade cannabinoids and terpenes.
heat over to 275 degrees F. Line baking sheet with tinfoil.
Break up dry flower into pea-sized pieces with fingers or scissors and spread cannabis evenly onto baking sheet. Place baking sheet in oven and bake for 20 minutes. Watch the cannabis closely so it doesn't burn. You want tit to look lightly browned. Remove from heat.
Cannabis infused Olive Oil or Schmaltz
In sterilized 16 oz Mason jar, combine cannabis flower and olive oil. Seal tightly.
Fill small saucepan with 3-inches of water. Place Mason jar in pan and heat on low. Using a candy thermometer, bring to a gentle boil at 200 degrees F for 2 1/2 to 3 hours. Make sure water does not exceed 211 degrees F.
Add water to saucepan as needed to compensate for evaporation. When finished, remove Mason jar and let cool
Place cheese cloth in fine-mesh strainer over clean 8-ounce Mason jar.
Pour infused olive oil through cheese cloth into the jar. Gently press to extract the oil.
Store at room temperature in dark cabinet. Makes 3/4 cup infused olive oil.