1 pkg. chicken legs
1 pkg. chicken wings
4 carrots, diced or sliced
1 lg. onion
2 stalks celery (with leaves)
1 bay leaf
6-8 pepper corns
1 bunch parsley
Salt to taste
Water, 1 qt. per pound of chicken

Remove excess fat from pieces of chicken. Place chicken, spices and water in a pot and bring to boil. Turn heat down and simmer slowly for 1/2 hour. Skin carefully. Add vegetables and continue simmering until chicken is tender (1/2 hour). Adjust seasonings.

MATZA BALLS
2 tbsp. vegetable oil
2 lg. eggs, slightly beaten
1/2 c. Maneschewitz matzo meal
1 tsp. salt, if desired
2 tbsp. soup stock

Blend oil and eggs together. Mix matzo meal and salt together. Add matzo meal and salt mixture to egg and oil mixture and blend well. Then add soup stock and mix until uniform. Cover mixing bowl and place in refrigerator for 15 minutes.

Remove from refrigerator, make balls, approximately 1 inch in diameter and place in boiling soup stock. Turn heat down and cover; simmer for 30-40 minutes. Recipe makes about 8 balls.