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1
Arrange a rack in the upper third of the oven and another in the lower third, then heat to 425 degrees F. Arrange the chicken pieces on a baking sheet in a single layer and sprinkle with the salt.
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2
On a second baking sheet, arrange the onions, carrots, and celery in a single layer and drizzle with a little vegetable oil.
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3
Put both pans in the oven and roast until the chicken and vegetables are well browned but not blackened: 15 to 20 minutes for the vegetables, and 25 to 30 minutes for the chicken.
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4
Transfer the roasted chicken and vegetables to a tall stockpot and add the garlic, herbs, and peppercorns.
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5
Cover with water by about 4 inches and set over medium heat.
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6
Slowly bring the water to a boilthis should happen slowly, about 15 to 20 minutes.
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7
When the water begins to boil, reduce the heat to its lowest setting and let the stock simmer very gently for 6 to 8 hours.
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8
Check it every hour or so to make sure too much liquid hasnt boiled away.
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9
If its starting to look too reduced, add boiling water and make sure the heat is as low as it can go.
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10
After 6 to 8 hours, remove from the heat and strain through a fine-mesh strainer.
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11
Discard the stuff in the strainer.
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12
Let the stock cool to a warm room temperature, then refrigerate, preferably overnight.
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13
Next day, remove the congealed schmaltz (chicken fat) from the surface (save it for sauteing or roasting).
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14
The stock will keep 5 days in the fridge, or freeze and keep for 1 month.
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15
To serve, place a couple of freshly poached matzo balls in each serving bowl, ladle over the hot chicken broth, and garnish with fresh dill sprigs.
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16
If youre working with previously cooked and chilled matzo balls, reheat them gently in the broth and serve.
