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1
Make broth and cook chicken Place chicken in a large stockpot (it should be just large enough to hold chicken with 3 inches of room on top).
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2
Add vegetables, herbs, peppercorns, salt, and enough water or stock to just cover chicken.
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3
Bring to a boil, skimming foam from surface as necessary, then reduce heat and simmer until chicken is just cooked through (the juices should run clear when pierced and an instant-read thermometer inserted into thickest part should register 160F for breasts and 165F for legs and thighs), 7 to 10 minutes for breasts and 10 to 15 minutes for legs and thighs.
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4
Use tongs to remove each part as soon as it is finished cooking.
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5
(The meat will be added back to the soup later, so it is important not to overcook.)
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6
When cool enough to handle, pull off and discard the skin, then separate the meat from the bones and tear into bite-size pieces (or dice for a more elegant presentation).
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7
You should have about 3 cups chicken (reserve 2 cups for soup and the rest for another use).
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8
Fortify broth Cover chicken and refrigerate until needed.
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9
Return the bones to the pot and simmer broth for another hour.
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10
Strain broth and add garnish vegetables Strain broth through a fine sieve, discarding solids.
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11
You should have about 6 cups of broth (add more water if necessary).
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12
Skim off fat, then add broth to clean pot.
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13
Add carrots, celery, and parsnip, and return to a boil, then reduce heat and simmer until the vegetables are tender, 5 to 8 minutes.
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14
Add reserved 2 cups chicken and cook just to heat through.
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15
Season to taste with salt and pepper and serve immediately.
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16
The chicken and broth can be made up to 3 days ahead.
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17
Refrigerate separately in covered containers, then proceed to finish the soup.
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18
If making ahead (or if you desire a lighter broth), refrigerate the broth at least overnight to allow the fat to accumulate at the top, then lift off with a spoon before proceeding.
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19
Follow the recipe above to cook the chicken and make the broth.
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20
Replace garnish vegetables (celery, carrot, and parsnip) with 3 ounces green beans, trimmed and cut into 1/2-inch pieces (3/4 cup), and 3 ounces shelled (or frozen) peas (1/2 cup).
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21
Simmer soup until beans and peas are crisp-tender and bright green, about 5 minutes, then add 1 cup watercress (tough stems removed) and simmer just to wilt slightly, about 30 seconds.
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22
Season with salt and pepper and serve immediately.
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23
Make broth and cook chicken as directed above, reserving meat for another use.
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24
Strain broth and pour 1/4 cup into a medium bowl (reserve the rest for serving); whisk in 2 large egg yolks (reserve whites), 2 tablespoons melted chicken fat (also called schmaltz; available from a butcher), 3/4 teaspoon coarse salt, and a generous pinch of freshly ground pepper (or more as desired).
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25
Stir in 1/2 cup matzo meal and 2 tablespoons chopped flat-leaf parsley.
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26
Beat reserved egg whites on medium-high speed until stiff peaks form, then stir into matzo mixture until smooth.
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27
Cover and refrigerate mixture until slightly thickened, about 30 minutes.
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28
Bring 4 cups water and 2 cups reserved chicken broth to a boil in a large pot; add 1 tablespoon coarse salt.
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29
Using 2 tablespoons at a time, roll matzo mixture into balls, then drop into pot with a spoon.
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30
Reduce heat, cover, and gently simmer until matzo balls are cooked through, about 15 minutes (do not overcook; they should be only slightly firm).
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31
Transfer 2 matzo balls to each of four serving bowls.
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32
Meanwhile, bring remaining 4 cups broth to a boil in a medium saucepan.
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33
Add 1 carrot, peeled and sliced into coins, and reduce heat to a simmer; cook until the carrot is tender, about 5 minutes.
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34
Ladle broth and carrot into bowls and garnish with coarsely chopped fresh dill or parsley, if desired.
