Instructions: In a medium stockpot, combine chicken, chopped carrots, the celery, onion, bay leaf, peppercorns, and enough water to cover. Bring to a boil over high heat. Reduce heat to medium-low, and simmer for 2 hours.

Remove chicken pieces, and set aside until cool enough to handle. Remove the meat, discarding skin and bones, and reserve for another use. Strain the stock, discarding the solids. Transfer to a covered container, and chill until completely cooled. Remove the fat that has risen to the top of the stock.

Make the Classic Matzo Balls: In a medium bowl, whisk together eggs and schmaltz until combined. Whisk in 1 cup water and salt. Add matzo meal, and whisk until combined. Cover, and refrigerate overnight.

Line a baking pan with parchment paper, and bring a large, wide saucepan of water to a boil; add salt. Slightly dampen your fingertips, and form 2 heaping tablespoons batter into a 1 1/2-inch ball, being careful not to compress mixture too much, and place on pan. Continue to form balls with remaining batter.

Place a ball on a large spoon, and slide it into the boiling water. Add as many balls as will fit in pan without overcrowding; balls will double in size while cooking. When the balls float to the surface, after about 3 minutes, reduce heat to medium. Cover; cook about 45 minutes.

To test for doneness, remove a ball from water, and slice in half. The color should be light throughout. If the center is darker, cook 5 to 10 minutes more. Using a slotted spoon, transfer matzo balls to a plate. Cook the remaining balls. (Makes 20)

Heat chicken stock in a medium saucepan over medium-high heat. Add sliced carrots, and cook until tender, about 10 minutes. Add cooked matzo balls to bowls, and ladle stock over them. Serve immediately.

This recipe yields 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.