1 stewing chicken (4 to 5 lbs.)

2 ribs celery, cut up

2 large carrots, cutup

1 ½ teaspoons salt

10 peppercorns

1 bay leaf

2 quarts water

Matzo Balls - Note: prepare matzo balls ahead to allow time for chilling.

In covered kettle simmer all ingredients except matzo balls approx. 2 to 3 hours or until chicken is very tender. Remove chicken and strain broth, discarding vegetables. Pull chicken from bones. Return broth and shredded chicken to kettle, cover and chill. Lift off and reserve fat for matzo balls. To serve bring to boil, drop matzo balls into boiling broth and simmer about 10 minutes.

Makes 6 servings

½-cup water

2 tablespoons solid chicken fat (about 3 tablespoons melted)

2 eggs

3/4 teaspoon salt, or to taste

Pepper to taste

3/4-cup matzo meal

In small saucepan heat water to boiling. Stir in chicken fat to melt, add salt and pepper. Quickly stir in matzo meal and remove from heat. Cool 5 minutes. Add eggs and mix well. Refrigerate until well chilled, at least 1 hour. Pinch off golf ball size pieces and roll between wet hands.

Makes 6 balls