Chicken Soup and Matza Balls(BC)

By LDenvir

Ingredients

• serve:
• 3 3 3 (5-pound) roasting chickens
• 3 3 3 large yellow onions, unpeeled and quartered
• 6 6 6 carrots, unpeeled and halved
• 4 4 4 stalks celery with leaves, cut into thirds
• 4 4 4 parsnips, unpeeled and cut in half (optional)
• 20 20 20 sprigs fresh parsley
• 15 15 15 sprigs fresh thyme
• 20 20 20 sprigs fresh dill
• 1 1 1 head garlic, unpeeled and cut in half crosswise
• 2 2 2 tablespoons kosher salt
• 2 2 2 teaspoons whole black peppercorns
• 4 4 1/4-inch-diced cups 1/4-inch-diced carrots
• 4 4 1/4-inch-diced cups 1/4-inch-diced celery
• 1/4 1/4 1/4 cup minced fresh dill
• 1/4 1/4 1/4 cup minced fresh parsley
• Matzo Balls -
• 4 4 4 extra-large eggs, separated
• 1/2 1/2 1/2 cup good chicken stock
• 1/4 1/4 1/4 cup rendered chicken fat, melted
• 1/2 1/2 1/2 cup minced fresh parsley
• 2 2 2 teaspoons kosher salt, plus more for egg whites
• 1 1 1 cup matzo meal
• Directions

Preparation

Step 1

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls.