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1
For the chicken stock: Place the chicken bones, garlic, celery, carrots, onions, parsley, salt, peppercorns, cloves and bay leaves in a 10-quart or larger pressure cooker.
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2
Pour in about 16 cups water to just cover ingredients by 1 inch.
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3
Add more water if necessary but do not fill more than two-thirds of the pot.
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4
Cover and lock the lid.
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5
Bring to pressure according to manufacturer's instructions.
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6
(If the cooker has two levels of pressure, cook on the lowest.)
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7
Adjust the heat to maintain pressure, and cook for 45 minutes.
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8
Let the pressure subside by itself (natural method), or if in a rush, run cold water over the lid for a few minutes.
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9
Strain the liquid through a colander lined with layers of cheesecloth.
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10
Discard the solids.
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11
Cool uncovered and refrigerate overnight until the fat floats and solidifies.
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12
Remove the fat and save a small amount for matzo balls.
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13
Storage: Refrigerate up to 4 days.
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14
Important to bring to a rolling boil for at least 1 minute before using.
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15
Freeze up to 6 months.
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16
For the matzo balls: In a mixing bowl, whisk together the seltzer, schmaltz, salt, pepper and eggs.
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17
Then in a separate bowl, add the baking soda to the matzo meal and mix together.
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18
Next, add the matzo meal mixture into the egg mixture while stirring to a loose consistency.
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19
It will look watery, like a loose porridge.
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20
If it becomes too thick, either don't add the full amount of matzo meal or add a bit more seltzer.
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21
Cover and refrigerate for 1 hour.
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22
Fill a large pot with water and salt and bring to a simmer.
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23
With wet hands, roll out balls and gently drop to the water.
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24
Simmer until tender, light and fluffy in the center, 45 to 60 minutes.
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25
(To test centers, insert a toothpick, which should slide easily all the way through.)
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26
Allow to cool in the water undisturbed.
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27
Refrigerate in the cooking liquid or transfer to chicken soup.
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28
Serve with assorted garnishes.
