Part 1: Creating the Crystal-Clear Golden Broth

1. Prepare the Chicken: Rinse the whole chicken and the extra parts (wings, backs) under cold water. Pat them dry and place them in a very large stockpot (at least 8-12 quarts).

2. Start with Cold Water: Cover the chicken completely with 4-5 quarts of cold water. The water should be at least a few inches above the chicken.

3. The Slow Simmer and the Crucial Skim: Place the pot over medium-high heat and bring it slowly to a simmer. Do not let it come to a rolling boil. As the water heats up, a layer of grayish foam or “scum” (these are coagulated proteins) will rise to the surface. This is the most critical step for a clear broth: use a large spoon or a fine-mesh skimmer to diligently skim off this foam and discard it. Continue skimming until no more foam appears. This process can take 15-20 minutes.

4. Add the Aromatics: Once the broth is clear and gently simmering, add the halved onions (skin-on), the whole carrots for the broth, celery chunks, parsnip, turnip, the head of garlic, the stems from the dill and parsley bunches, and the whole peppercorns.

5. The Long, Slow Simmer: Reduce the heat to the lowest possible setting where the soup still maintains a very gentle simmer—you should only see a few tiny bubbles breaking the surface. Cover the pot partially, leaving the lid slightly ajar to allow steam to escape. Let the soup simmer for a minimum of 3 hours, but preferably 4-6 hours. The longer it simmers, the richer and more flavorful the broth will be. Do not stir the soup during this time, as it can agitate the ingredients and make the broth cloudy.

Part 2: Making the Light-as-a-Cloud Matzo Balls

(Start this about 1 hour before the soup is finished simmering.)

1. Combine Ingredients: In a medium bowl, whisk together the 4 lightly beaten eggs and the ¼ cup of melted schmaltz (or oil). Add the 1 cup of matzo meal, 1 teaspoon of salt, and ½ teaspoon of pepper, and mix with a fork until just combined.

2. Add Liquid: Gently stir in 2 tablespoons of cold seltzer water or soup broth. The mixture should be loose but not watery.

3. Chill the Mixture: Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. This step is essential. It allows the matzo meal to fully hydrate and firm up, making the balls easier to shape.

4. Cook Separately: Bring a large, separate pot of generously salted water to a rolling boil. Cooking the matzo balls in a separate pot is key—if cooked in your beautiful soup, they will release starch and make your clear broth cloudy.

5. Form and Cook: Wet your hands with cold water to prevent sticking. Scoop out a portion of the chilled mixture (about the size of a walnut) and gently roll it between your palms to form a smooth ball. Don’t pack them too tightly. Carefully drop the matzo balls one by one into the boiling salted water.

6. Simmer the Matzo Balls: Once all the balls are in the pot, reduce the heat to a steady simmer, cover the pot, and cook for 30-40 minutes. They will puff up to at least double their original size and will be light and fully cooked through. To check for doneness, you can remove one and slice it in half; it should be the same color all the way through, with no dark, dry center.

Part 3: Finishing and Assembling the Soup

1. Strain the Broth: After the long simmer, carefully remove the chicken and the large vegetable pieces from the pot with tongs or a slotted spoon. Set the chicken aside to cool. Discard all the spent vegetables and herb stems (they have given all their flavor to the broth).

2. The Double-Strain Method: For an exceptionally clear broth, strain it through a fine-mesh sieve lined with a few layers of cheesecloth into a large, clean pot or bowl. This will catch any remaining small solids.

3. De-fat the Broth (Optional): Let the strained broth settle for a few minutes. The golden chicken fat (schmaltz) will rise to the top. You can skim off as much or as little as you like with a ladle. For the richest flavor, leave some in. For a quicker method, you can chill the broth completely in the fridge, which will cause the fat to solidify on top for easy removal.

4. Prepare the Meat and Veggies: Once the cooked chicken is cool enough to handle, remove the skin and bones (discard them) and shred the meat into bite-sized pieces. Finely dice the 2 remaining raw carrots.

5. Final Simmer: Bring the beautiful, strained broth back to a gentle simmer. Add the shredded chicken and the diced raw carrots. Cook for another 10-15 minutes, or until the carrots are tender.

6. Season to Perfection: Now is the time to season the soup. Add kosher salt, starting with a teaspoon and tasting after each addition until the flavor is rich, savory, and well-balanced.

7. Serve: To serve, place 2-3 cooked matzo balls in the bottom of each soup bowl. Ladle the hot golden broth, shredded chicken, and carrots over the top. Garnish generously with freshly chopped dill and parsley.