Place all the ingredients in a large soup pot.

Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is barely moving on the surface, with an occasional bubble breaking through. Cook covered, until the chicken is very tender, 1 to 1 1/2 hours.

When cool enough to handle, use tongs to transfer chicken, marrow bone and all the vegetables from the pot to a container.

Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer

Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.

Skim chicken fat from top of the broth.

Serve with matzo balls, a few pieces of carrots 

and decorate with fresh parsley or dill

 

Note:

For the soup pot, I like to use the one

with a strainer, so I lift all the solid

ingredients easily when the soup is done.

 

 

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Before I had such a soup pot,

I placed the peppercorns and parsley

in a herb infuser that hangs inside

the soup pot (below the liquid level).