2 1/2-3 pound chicken
1 large onion, studded with 3 cloves
2 carrots, quartered
2 small stalks celery, cut into 3-inch pieces
2 small leeks, split lengthwise
1 parsley root, trimmed
2 parsnips, quartered
Sprig of fresh thyme or 1 teaspoon dried
6 parsley sprigs
Salt to taste
2 large eggs, beaten lightly
3 tablespoons seltzer
2 tablespoons rendered chicken fat, melted
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/2 cup Matzoh Meal