Chicken Soup with Matzoh Balls

1. Prepare carrot, onion and celery as indicated - divide each into 2 sets 2. Prepare cheesecloth with 1/2 of the parsley & dill, tie with cooking string - prepare 2 sets 3. Prepare tea diffuser with 1/2 of the peppercorns, bay leaves, and tarragon - prepare 2 sets 4. Divide the chicken into 2 sets 5. Use (2) 7-quart crock pots 6. Place vegetables in the bottom of each crockpot 7. Place chicken on top of vegetables in each crockpot 8. Add 2 TBSP of Kosher Salt and 1 TSP of pepper to each crockpot 9. Add (1) tea diffuser to each crockpot 10. Add (1) cheese cloth pouch to each crockpot 11. Pour two box of broth or stock into each crockpot 12. Cover and cook on high for 5 hours 13. Remove tea diffusers and cheese cloth pouches 14. Carefully remove chicken using tongs and strainer (will be tender and fall apart if handled improperly) 15. Set chicken aside to cool 16. Strain soup broth, collecting vegetables and disposing of liquid 17. Place vegetables in air tight container in fridge until later 18. Once chicken has cooled, remove skin (hold aside for making gribenes) and bones, remain just the meat 19. Fill both crockpots with water according to matzoh ball soup mix instructions 20. Place chicken, thawed matzoh balls, sprigs of fresh parsley and vegetables into crockpot - divide each into two portions 21. Cook on high for 3 hours or until boiling 22. Once boiling, continue to cook on high for 20-30 minutes 23. Turn to low to maintain while serving and keep warm after serving until storing 24. If storing, do not store matzah balls in broth, store seperately