Pesach Yapchik
 
Ingredients
  • 1-2 tablespoons oil
  • 2-4 pieces bone marrow
  • 10 potatoes, peeled and grated
  • 1 tablespoon salt
  • ¼ teaspoon black pepper
  • strips of flanken
  • 4 cups of chicken stock/soup
Instructions
  1. Heat oil in a heavy pot. Add bone marrow.
  2. Combine potatoes and spices and pour mixture over bones. Add flanken on top. Cover and cook for 2 hours over medium heat. This forms the crust.
  3. Add chicken stock (I fill a 2 lb container so it’s easy to measure). I add half the amount and let it cook out, then add the rest an hour or so later. Keep checking to make sure you have enough, lifting the crust to let the soup run under it. Cover and cook on low heat until Shabbos afternoon.
Recipe by Between Carpools at https://betweencarpools.com/this-yapchik-is-our-pesach-go-to-when-theres-no-cholent/