Trim the celery, cutting half into 2-inch pieces and the remaining half into ½-inch pieces. Reserve the smaller pieces for later use.

Place the whole chicken in a large stockpot and cover with 20 cups of cold water. Bring to a gentle boil over medium-high heat. Immediately reduce to a simmer and cook uncovered for 15 minutes, skimming any foam from the surface to ensure a clear broth.

Add the 2-inch celery pieces, onion halves, parsley, 1 ounce of dill, cloves, bay leaves, salt, and peppercorns to the pot.

Simmer gently, partially covered, for 90 minutes. Avoid boiling to maintain a clear broth.

In a medium bowl, combine the matzo meal, baking powder, kosher salt, garlic powder, onion powder, and white pepper.

In a separate small bowl, whisk the eggs with melted schmaltz (or your preferred fat).

Create a well in the center of the dry ingredients and pour in the wet mixture. Add the minced dill and mix gently until just combined. Do not overmix. Cover the mixture and refrigerate for 30 minutes.

Turn off the heat for the broth and let the chicken rest for 15 minutes. Test the doneness by tugging at a leg; if it comes off easily, the chicken is ready.

Remove the chicken from the pot and set it aside to cool. Strain the broth into a clean pot, discarding the cooked vegetables, herbs, and spices.

Shred the chicken, discarding the skin and bones.

In a separate stockpot, bring 3 quarts of chicken stock or water to a boil. Using a spoon or small cookie scoop, form the matzo ball mixture into walnut-sized balls.

Gently place the matzo balls into the boiling liquid. Reduce the heat to a simmer, cover, and cook for 30–40 minutes until the matzo balls float.

Add the reserved ½-inch celery pieces and carrots to the strained broth. Simmer for 30 minutes or until tender.

Stir in the shredded chicken and remaining fresh dill. Season the broth to taste with additional salt and pepper if needed.

Serve hot with 1–2 matzo balls per bowl, garnished with dill or parsley, if desired.