Classic matzo ball soup
This recipe, from Jayne Cohen's book, "Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations" (Wiley, $32.50), is not for the faint of heart. But all the attention to detail pays off in the form of incomparable chicken soup.
1 (5- to 6-pound) fowl or stewing hen and its giblets (reserve liver for another use)
2 chicken feet or 1 pound chicken wings