Brown off the chicken and onion over high heat until color is formed on the onions and chicken.
Add the rest of the veggies and continue to cook on high for another 3 to 4 minutes.
Add the rest of the ingredients and simmer for about an hour.
Strain and allow the fat to rise to surface and remove. Save for making the matzo balls or anywhere that chicken fat may add more flavor than plain oil.
Cool overnight and the fat will lift in one layer.
Return the purse stock to a boil and add ½ cup of ½ inch diced onions, ¼ cup each celery, carrots, and parsnip.
Simmer for 30 minutes and proceed with matzo balls.
Matzo Ball Recipe:
Combine all dry ingredients in a mixing bowl.
Mix the eggs and fat and blend into the dry ingredients to make a stiff paste.
Let set for 15-20 minutes in refrigerator.
Form into ¾ to 1 inch balls and cover with cloth until you have brought a kettle of good chicken stock to a boil.