1 pound thinly cut kosher short ribs (see Cook's Note)
One 2- to 3-pound kosher pullet chicken (a roaster will also work), quartered and skin removed (see Cook's Note)
1 tablespoon kosher salt
5 carrots, peeled and cut into thirds
2 parsnips, peeled and cut into thirds
1 medium onion, peeled
1 medium turnip, peeled and quartered
8 jumbo eggs
3/4 cup canola oil
2 teaspoons salt
4 cups matzo meal
4 carrots, peeled and cut into 4-inch sticks
Kosher short ribs, sometimes labeled as "flanken," are soaked and salted. A kosher pullet is a hen that has been soaked and salted. Both can be found in most kosher grocery stores.
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