Chicken Broth
1 whole chicken (3 to 4 pounds)
1 tablespoon kosher salt
5 celery stalks with leaves, chopped
3 carrots, peeled and chopped
1 onion, chopped
3 garlic cloves, peeled
4 sprigs of fresh flat-leaf parsley
3 sprigs of fresh dill
1/2 teaspoon black peppercorns
2 dried bay leaves

Matzo Balls
4 large eggs
1 cup matzo meal
2 tablespoons schmaltz (rendered chicken far reserved from making broth) or duck fat
1 tablespoon kosher salt
1 teaspoon baking powder
1/4 cup seltzer water
3 carrots, peeled and sliced into 1/4-inch-thick rounds (about 1 cup)
Salt and freshly ground black pepper
1 1/2 tablespoons finely chopped fresh dill