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1
To make the stock, preheat the oven to 375F.
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2
Place the chicken carcasses and wings in a large roasting pan, and toss with the oil.
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3
Roast, turning once, until deep golden brown, about 25 minutes.
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4
Transfer the carcasses and wings to a large stockpot, and add the onions, celery, carrots, peppercorns, dill, parsley, and bay leaf.
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5
Pour in 3 1/2 quarts cold water, and bring to a boil over high heat.
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6
Reduce the heat to medium-low and simmer, skimming the surface often, for 2 hours.
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7
Strain the stock through a cheesecloth-lined strainer into a large saucepan, and discard the solids.
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8
Make a small slit in the side of each jalapeno with a paring knife, add them to the stock, and boil over high heat until reduced by half (to about 6 cups).
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9
Discard the jalapenos, and let the stock cool to room temperature.
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10
Then refrigerate it until cold, at least 8 hours or overnight.
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11
Once it is cold, remove the layer of fat that will have risen to the top and reserve it for making the matzoh balls.
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12
To make the matzoh balls, heat the chicken fat in a small skillet over medium heat, add the chives, and cook for 30 seconds.
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13
Set aside to cool slightly.
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14
Whisk together the eggs, dill, seltzer, sugar, salt, and pepper until combined.
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15
Add the matzoh meal and chicken fat and chives and stir to combine.
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16
Cover well and refrigerate for at least 8 hours and up to 24 hours.
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17
Bring a large pot of salted water to a boil.
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18
Form the mixture into 8 equal-size balls.
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19
Add to the boiling water, reduce the heat, cover, and simmer until very tender, about 1 hour and 20 minutes.
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20
Remove with a slotted spoon to a bowl.
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21
To serve, bring the chicken stock to a simmer, add the matzoh balls, and cook until just heated through, about 5 minutes.
