1 (4 lb) chicken cut into quarters
6 medium-sized carrots, peeled and cut into 2-inch pieces
3 long celery stalks, halved
2 large yellow onions quartered
6 black peppercorns
1 bunch of parsley
1 bunch of fresh dill
6 Turkish bay leaves
1 1/2 tbsp kosher salt or coarse sea salt
3 tbsp butter
3 turnips peeled and cut into quarters
3 parsnips peeled and cut into 2-inch pieces
1/2 tsp white pepper
3 quarts of water
Wash and prepare all vegetables, and set aside. Reserve 6 sprigs of dill and chop finely, and set aside. Reserve 4 sprigs of parsley and chop finely, and set aside. Tie together, the remainder of parsley and dill with butchers twine. Wash and pat chicken dry with paper towels.
Sprinkle with 1/2 tsp of salt and the white pepper on both sides. In a Dutch oven or a heavy-bottomed soup pot, add 2 tbsp of butter. Heat on a high flame and place chicken skin side up and sear until brown. This should take about 2-3 minutes.
Flip chicken pieces and do the same to brown. Add water and layer with bay leaves, peppercorns, onions, carrots, celery, turnips, parsnips and the remainder of salt. Bring this to a rapid boil, place the tied parsley and dill in the pot. Add the remainder of butter (1 tbsp) to soup if a white foam appears. This is a little trick to help it to dissipate, in order to achieve a clear broth.
Reduce heat to a medium simmer and cook for 1 hour. Using a slotted spoon, remove dill and parsley bunch, and discard. Remove parsnips, turnips, bay leaves, peppercorns, onions and celery, and discard. Remove skin from chicken and discard. Transfer chicken pieces to a soup tureen, and then carrots.
Finally, skim fat from broth and pour in the soup tureen. Top with fresh chopped dill and parsley. Cover to keep warm.
1 cup of matzo meal
1 tsp fine salt
1/8 tsp white pepper
4 tbsp vegetable oil
6 tbsp chicken broth
4 tbsp fresh dill chopped
1 tsp baking powder
In a mixing bowl, add matzo and baking powder, mix well, and set aside. Whisk eggs, salt, white pepper, dill, chicken stock and vegetable oil. Pour this into the matzo meal mixture and combine well. Do not be deterred by its soggy appearance. Cover and refrigerate for 30 minutes.
Bring soup stock to a boil. Fill a small bowl with water for wetting hands. Remove mixture from refrigerator, wet hands and mold each matzo ball to tennis-ball size. Add to pot of water or stock, they will pop up to the top. Cover and simmer on low for 25 minutes, be sure to flip them in while cooking. Let them rest in soup stock to expand and absorb broth for 20 minutes before serving. Ladle in soup bowls and serve.