Ingredients
1 broiler/fryer chicken (3 to 4 pounds) 1 pound chicken wings6 quarts water3 large carrots, chopped2 medium parsnips, peeled and chopped1 medium turnip, peeled and chopped1 large onion, chopped1 bunch fresh dill sprigs1 bunch fresh parsley sprigs1-1/2 teaspoons whole peppercorns3 teaspoons saltMATZO BALLS:1 package (5 ounces) matzo ball mix4 large eggs1/4 cup safflower oil1/4 cup rendered chicken fat2 tablespoons snipped fresh dill2 tablespoons minced fresh parsley10 cups water
Preparation
Place chicken and wings in a stockpot; add water, vegetables, herbs and seasonings. Slowly bring to a boil. Reduce heat; simmer, covered, 1-2 hours.
Remove chicken and wings and cool. Strain broth through a cheesecloth-lined colander; reserve vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth, vegetables and meat to pot. If using immediately, skim fat. Or cool broth, then refrigerate 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated up to 3 days or frozen 4-6 months.)
Meanwhile, in a large bowl, beat matzo ball mix, eggs, oil, chicken fat, dill and parsley until combined. Cover and refrigerate for at least 30 minutes.
In another stockpot, bring water to a boil. Drop rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering), 20-25 minutes.
Carefully remove matzo balls from water with a slotted spoon; place 1 matzo ball in each soup bowl. Add soup.
