As my mom says, it's a chore, but it'll be worth it! And it's not difficult to make, it just takes time. On day one, veggies and chicken are simmered for three hours. Then the veggies and chicken are taken out, the soup is strained, and everything is left to cool. Then comes the most fun part which is pulling the cooked chicken off the carcass. My mom loves doing it, but when I was little I thought it was the grossest thing in the world to watch. But now I realize that there's nothing like sitting down in front of the TV and dissecting some chicken soup chicken. Finally, the broth is covered and left in the refrigerator overnight. In the morning the fat will have congealed and can be skimmed off the surface. Matzo balls can be made and all can be served right away or frozen.
