1 whole chicken (preferably a hen) cut into quarters
3 ounces celeriac
1 parsley root
1 medium-size onion, with skin on
2 garlic cloves
Kosher salt to taste
Chopped fresh parsley and fresh dill
Rinse hen under cold water. Place in a pot large enough to hold hen and vegetables. Add all the remaining ingredients except the parsley and dill. Add cold water to cover. Bring to a boil, lower heat to a simmer, and cook for up to 3 hours.
Cool soup, skim fat and reheat. Add fresh chopped parsley and dill just before serving with matzo balls. Makes 8 servings.
Source: Adapted from Lea Junger
Per serving: 291 calories, 61 percent calories from fat, 19 g fat, 6 g saturated fat, 8 g monounsaturated fat, 118 mg cholesterol, 24 g protein, 3 g carbs, 0.5 g fiber, 104 mg sodium.