Yield = 8 @ 1 Cup each

1 large chicken (4-5 lbs)
3 Quarts cold water
1 carrot sliced
2 stalks celery and tops
2 sprigs parsley
1 small bay leaf
1 T salt
1/4 t pepper

Cut chicken into pieces. Place in large soup kettle with cold water. Cover and bring slowly to a boil. Add the seasonings and vegetables. Simmer gently for about 5 hours. Strain soup and chill overnight. Remove the cake of fat and retain for other recipes. Reheat and add matzo balls for serving.