Directions

1. Place 1 (4 to 5-pound) whole chicken or 4 to 5 pounds of whole chicken legs in an 8-quart stockpot.
2. Quarter 2 onions, halve 1 head of garlic, and coarsely chop 3 celery stalks, 2 parsnips, and 2 carrots. Add all to the stockpot.
3. Add 10 sprigs parsley, 1 tbsp salt, 1 tsp peppercorns, and 3 1/2 quarts cold water (add more as the stock reduces if needed).
4. Bring to a simmer over high heat, then reduce to low and simmer uncovered for 1 hour. Meanwhile, slice the remaining 2 carrots and start matzo balls if desired.
5. Remove the chicken or chicken legs and set aside. Continue simmering until the broth is flavorful, about 1 hour more. Shred the meat from the chicken once cool.
6. Fit a colander over a bowl and strain the broth. Discard solids and return broth to the pot. Taste and adjust seasoning as needed. (You can refrigerate the broth and shredded chicken separately at this point).
7. Whisk 5 eggs and add 1/4 cup chopped dill, 1 cup matzo meal, 1/4 cup melted schmaltz or butter, 2 tsp salt, and black pepper. For lighter matzo balls, add 1/4 cup seltzer and 1/2 tsp baking powder. For denser balls, add chicken broth instead and skip the baking powder. Refrigerate for 2 hours or overnight.
8. Bring a large pot of salted water to a boil and line a baking sheet with parchment paper. Roll matzo mixture into 1 1/2-tbsp balls and place on the sheet.
9. Add matzo balls to boiling water and simmer until they float and are cooked through, about 10 minutes. Meanwhile, cook the carrots in the broth.
10. Add the sliced carrots and shredded chicken to the simmering broth. Cook for 10 minutes, then add matzo balls and simmer for 5 more minutes. Serve with fresh dill and black pepper.