Preparation

Make the broth

• Pat dry the chicken. Using your fingers and a paring knife, remove the skin and any loose patches of fat and reserve. Using a boning knife, remove the legs and split into drumsticks and thighs. Debone the breast and tenderloin by slicing along the breastbone and then next to the breast plate.
• 用2茶匙调味鸡肉 - 包括脖子和身体。盐和1茶匙。黑胡椒。将除乳房以外的所有鸡肉放在大锅中。添加剩余的肉汤成分，覆盖5 QT。冷水。盖起来并煮沸。将热量减少到温和的小火煮，加入乳房并煮熟，偶尔从表面掠过任何脂肪或泡沫，直到乳房刚煮熟约20分钟。将鸡肉转移到大盘子上，然后冷却。
• 煮肉汤，再发现2个小时。通过细网筛过滤肉汤；丢弃固体。您应该有大约21/2 QT。液体;加水将21/2 QT带到。如果您的数量少。盐和胡椒调味。切碎鸡胸肉，搅拌入肉汤。
• While the broth is cooking, render the schmaltz: Put the reserved chicken skin and fat in a small nonstick pan over medium-low heat. Cook, stirring occasionally with a silicone spatula, until the skin browns lightly and renders most of its fat, about 20 minutes. Carefully, pour off the fat into a small bowl; you should have approximately 2 Tbs. Discard the skin.

Make the matzo balls

• In a medium bowl, whisk the eggs, 2 Tbs. of the schmaltz, the oil, 1/3 cup water, parsley, dill, 2 tsp. salt, and 1/2 tsp. black pepper. Fold in the matzo meal and mix well. Cover with plastic wrap and refrigerate overnight.
• Fill another large pot with water, add a couple Tbs. salt, and bring to a boil. Using a tablespoon measure, gather heaping portions of the matzo mixture (approximately 1 oz. each) and then use wet hands to lightly shape into 24 balls. Drop into the boiling water. Cover the pot and simmer, flipping occasionally, until the balls puff up and completely cook through (check by slicing into a thicker one), 25 to 30 minutes. Remove with a slotted spoon and immediately stir into the soup. Let the soup cool to room temperature, cover, and refrigerate for up to 3 days.

食用汤

• Put the soup over medium-low heat, add the carrots, cover, and gently simmer, stirring occasionally, until the carrots are tender and the matzo balls are completely heated through (slice into one of the bigger matzo balls to check), 25 to 30 minutes. Stir in the asparagus, herbs, and scallions. Ladle the soup into shallow bowls and serve.