Begin by filling a large stockpot with the chilled water. Add the whole chicken or chicken leg quarters to the pot. Toss in peppercorns, parsnips, halved garlic, kosher salt, carrots, celery, parsley, bay leaf, onions, and dried thyme.

Bring to a gentle boil, skimming off any foam that rises to the surface. Reduce the heat and let it simmer for about 3-4 hours. The longer it cooks, the richer the flavor.

While the broth simmers, focus on the star of the show—the matzo balls. In a mixing bowl, combine matzo meal, baking powder, and salt.

In another bowl, mix chicken fat (or melted butter), chives, and seltzer. Beat the eggs in a separate bowl and stir into the wet mixture. Combine both mixtures. Refrigerate for about 30 minutes to allow the flavors to meld.

After the resting period, bring a large pot of salted water to a rapid boil. Wet your hands, then shape the matzo mixture into balls about the size of a walnut. Drop them carefully into the boiling water. Cook for about 20 minutes until they expand and become fluffy.

Once your broth is ready, strain it through a fine sieve into another pot. Discard the solids. Season with additional salt and pepper to taste. Return the strained broth to the heat.

Add cooked matzo balls to the broth. Let them soak in the soup for 5-10 minutes before serving. Ladle into bowls, garnishing with fresh dill and a sprinkle of chives.