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1
Rub the chicken with salt inside and out. Let rest on a plate in the refrigerator for 15 minutes. Rinse very well under cold running water and then pat dry with paper towels.
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2
Put the chicken in a large stockpot and add enough cold water to cover by 3 inches. Bring to a boil, them skim off any foam that rises to the top. Add the celery, carrots, onion, garlic, parsley, dill, peppercorns, and bay leaves, and return the liquid to a boil. Skim again.
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3
Reduce the heat and let simmer uncovered until the chicken is cooked, about 45 minutes. Transfer the chicken to a large bowl and, when cool enough to handle, take the meat off the bones (reserve the meat for another purpose). Return the bones to the pot and simmer for 1 hour more. Strain through a cheesecloth-lined sieve, discarding the solids. Cool the broth slightly, then refrigerate until cold, overnight or up to 3 days.
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4
Using a slotted spoon, skim off the solidified chicken fat from the broth. Save for making matzo balls or another purpose.
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5
In a large bowl, stir together the eggs, matzo meal, schmaltz, salt, and baking powder. Add the seltzer and use a rubber spatula to mix well. Cover with plastic wrap and refrigerate for 1 hour.
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6
Fill a large, wide pot with salted water and bring to a boil. Fill a small bowl with cold water and have nearby to keep your hands clean and wet. Working gently, without pressing, use clean, wet hands to form 1/2-inch-round matzo balls. As they are formed, drop them into the boiling water. When all of the matzo balls are formed, cover the pot with a round of parchment paper to keep them submerged (or partially cover the pot with a lid if you don't have parchment paper) and simmer very gently (don't let the water boil again) until cooked through and tender, 45 minutes to 1 hour. Remove from the cooking liquid with a slotted spoon, and arrange in a single layer on a rimmed baking sheet. If not using that day, let cool to room temperature, then store the matzo balls in a single layer in an airtight container filled with cooled cooking liquid to cover for up to 2 days.
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7
To serve, gently reheat the matzo balls in a pot filled with matzo ball cooking liquid or fresh water to cover (when the water comes to a simmer, taste a matzo ball to see if it's hot enough, and either use immediately or continue to simmer until warmed to taste).
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8
In a separate pot, bring the chicken broth to a boil. Add the carrot rounds and simmer until soft, about 7 minutes. Season to taste with salt and pepper, then add the dill.
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9
Ladle the broth into individual serving bowls. Use a slotted spoon to transfer the warmed matzo balls into the soup and serve piping hot.
