1 recipe Matzo Balls, recipe follows
Put all the ingredients, except the matzo balls, in a large stockpot, cover abundantly with water, and bring to a boil. Skim
to remove all the gray scum that will float
to the surface, then let cook at a simmer
for about 3 hours. Just keep tasting: when the broth
tastes golden and chickeny, it's ready. Remove the chicken and, if you like, leave the soup to get cold to you can remove any fat that collects on the surface. That way you can accrue some schmaltz, too.
Reheat the stock, and serve it as a plain soup, or add a few carrot sticks - from about 2 carrots, say - and cook in the soup, adding some torn-up pieces of chicken to warm through at the end. I like to add freshly chopped parsley. (You can also cook the Matzo Balls in the soup as well while it's heating up again.)