Bailik Fish (aka "False Fish" or "Gefilte Chicken")
2 lbs. chicken wings
1 large yellow onion, halved,
plus 1 small onion grated
4 sprigs fresh thyme
2 dried bay leaves
2 large carrots, cut into 2" pieces
2 medium red potatoes (about 1/2 lb.),
quartered
2 tsp. kosher salt, plus more to taste
1 1/4 lbs. ground chicken
2 tbsp. matzo cake meal
1/2 tsp. freshly ground black pepper
1 egg white, beaten
1 1/4-oz. package clear gelatin
Chopped flat-leaf parsley, for garnish
Prepared horseradish, for garnish
1. Combine chicken wings, halved onions, thyme, bay leaves, carrots, and potatoes in an 8-qt. pot with 6 quarts water. Season broth with salt and bring to a boil, skimming off any foam from the surface. Reduce heat to medium-low and let simmer.
2. Meanwhile, put grated onion, ground chicken, matzo, 2 tsp. salt, pepper, and egg white into a large bowl and gently combine with a rubber spatula. Using wet hands or 2 large spoons, shape the chicken mixture into 3"-long dumplings that are 1" thick and, using a spoon, nestle them in the simmering broth. Cook, stirring gently and occasionally, until the vegetables are tender, the chicken dumplings are set, and an instant-read thermometer inserted into the middle reads 165°, about 15 minutes. (For a denser dumpling, cook for 10 minutes more.)
3. Using a slotted spoon, transfer carrots, potatoes, and dumplings to a platter, loosely cover with plastic wrap, and refrigerate. Bring broth to a boil. Remove from heat and strain broth, reserving 4 cups; discard solids. Whisk gelatin into reserved broth, season with salt, and refrigerate until set. Serve dumplings and vegetables chilled with a spoonful of the jelled sauce and chopped parsley and prepared horseradish, if you like.
SERVES 6
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