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By Root 838 0

heat. When hot, add the sliced celery, carrot, onion, and leek. Season with the remaining 2 teaspoons salt and cook until the vegetables are very tender, stirring occasionally, about 8 minutes. Add the shredded chicken and the remaining chicken broth to the pot and bring to a brisk simmer. Add the matzoh balls and their cooking broth to the soup pot along with the remaining chopped parsley. Taste and adjust the seasoning if necessary. Serve immediately.

5 quarts, 8 to 10 servings

THAI CHICKEN AND COCONUT SOUP

Here’s an easy one for you. Steep chicken broth with aromatics, strain, add the rest of the ingredients, and simmer briefly. This soup is spicy—if you need to make a milder version, either remove the seeds from the chiles or don’t include them at all.

1 tablespoon vegetable oil

½ cup thinly sliced shallot

3 cloves garlic, smashed

2 red Thai chiles, chopped, plus

1 fresh red Thai bird chile, seeded and thinly sliced

2 ounces fresh ginger (about a 6-inch piece), peeled and sliced

1 lemongrass stalk, root end and tough outer leaves removed, trimmed to 12 inches and cut into 1-inch pieces

Strips of zest from 1 lime

¼ cup chopped fresh cilantro stems plus ¼ cup chopped fresh leaves

4 cups chicken stock or canned low-sodium chicken broth

Two 14-ounce cans unsweetened coconut milk

2 tablespoons Thai red curry paste (preferably Mae Ploy brand)

¼ cup freshly squeezed lime juice

2 tablespoons palm sugar or light brown sugar

2 tablespoons fish sauce (Pad Thai with Shrimp and Tofu)

1½ teaspoons salt

1 pound boneless, skinless chicken breasts, cut into strips

4 ounces shiitake mushrooms, stemmed and thinly sliced (about 2 cups)

4 ounces snow peas, diced small

¼ cup thinly sliced green onion, green parts only

Steamed jasmine rice, for serving (optional)

1. Heat the oil in a 6-quart or larger stockpot or soup pot over medium-high heat. Add the shallot, garlic, chopped chiles, ginger, and lemongrass and cook, stirring as needed, for 2 minutes. Add the lime zest, cilantro stems, and chicken broth. Bring to a boil, reduce the heat to low, and simmer for 30 minutes.

2. Strain the broth through a fine-mesh sieve into another pot or bowl, discard the solids, and return the broth to the pot set over medium heat. Stir in the coconut milk, curry paste, lime juice, palm sugar, fish sauce, salt, and sliced chile. Bring the broth to a simmer and cook for 2 minutes. Add the chicken, mushrooms, and snow peas to the pot and cook for 2 minutes longer, or until the chicken is just cooked through. Stir in the green onion and cilantro leaves and remove from the heat. Serve the soup hot, over steamed rice if desired.

12 cups, 4 to 6 servings

HUNTER’S GUMBO

This is a project for a long, lazy day … you really can’t rush a good gumbo. That said, if you don’t have all day to spend tending the stock and then simmering the gumbo, the work is easily divided into two distinct segments: make the stock and shred the meat on the first day and then make the roux and simmer the gumbo the next. Just keep in mind the golden rule of combining roux and stock—you should always add a cool roux to hot stock or vice versa. If they are both hot, they will have a tendency to separate once combined.

4 quarts chicken stock or canned low-sodium chicken broth, plus more for thinning if desired

8 cups water

1 onion, peeled and quartered, plus 3 cups small-diced onion

2 celery stalks, halved, plus

1½ cups small-diced celery

4 large cloves garlic, peeled and smashed, plus 3 tablespoons minced garlic

3 sprigs fresh parsley, plus ¼ cup chopped leaves

1 dried hot red pepper or ¼ teaspoon crushed red pepper

5 sprigs fresh thyme

4 bay leaves

1¼ cups vegetable oil

3 pounds dressed whole wild ducks (see Note)

3 pounds rabbit pieces

1½ tablespoons kosher salt

1 teaspoon freshly ground black pepper

2 cups all-purpose flour

1 cup small-diced green bell pepper

¾ teaspoon cayenne

2 teaspoons Crystal or other Louisiana hot sauce

1 teaspoon Worcestershire sauce

1½ pounds venison sausage or andouille sausage, halved lengthwise and