Celebrate the season with Allison Fishman's menu featuring holiday meal traditions for both Passover and Easter.
Photo: Nina Choi
Roasting the bones adds richer, deeper flavor to the stock. If you don't see chicken bones in your butcher's case, ask for them. Take your time when tempering the egg (used to add body to the soup) with the hot broth; the payoff is a smooth, silky texture.
Make-ahead tip: Cook and chill the stock a day ahead; skim solidified fat from cold stock before heating and proceeding with recipe.