2 whole chickens (including neck, stomach and heart)
2 parsnips (3 if they are small)
1 bunch parsely
1 heart of Celery leaves included
Salt and pepper to taste
Put everything into a large soup pot and then fill until there is at least 4 inches of water over the whole mess. Bring to a boil for about 5-10 minuets and the reduce to a simmer for 3 to 31/2 hours.
After the soup has finished cooking turn the flame off and let sit and cool for about a half hour. Then take all the stuff (everything that is not liquid) out of the pot and put it in a large bowl and set aside.
Use a strainer lined with cheese cloth to pour the soup through (it pulls out the little pieces and some of the fat) then package the soup in containers that can freeze. (glass is not recommended, but that is a story for another time) you can also freeze the chicken stock in an ice cube tray so you will always have 2 tablespoons of stock available when you need it.
After you have your broth packaged for freezing (it will last 2-3 days in the fridge 3-5 months in the freezer) it is time to move to the chicken pieces . You can throw out or eat the the veggies as you go along however the chicken pieces are what you trying to collect. Make a garbage bowl to throw things in as you need to but basically you will be throwing out everything but the meat. the bones, skin and veggies. Package then in about 1/2 pound bags and freeze.
Actually making the soup and the matzo balls will have to wait until Monday...
Matzo Rocha, Choroses and Moroccan Cigars will be in other posts....