Jewish penicillin

Name: Jewish penicillin
Ingredients: 1 x 2.5kg free-range chicken; 3 medium onions, peeled and roughly chopped; 3 carrots, peeled and roughly chopped; 3 sticks of celery, trimmed and roughly chopped; 4 cloves of garlic, peeled; 4 fresh bay leaves; a few sprigs of fresh thyme; 2 handfuls of Jewish fine egg noodles or spaghetti, broken into bits; 1 small bunch of fresh flat-leaf parsley; 1 small bunch of fresh dill; MATZO BALLS; 4 large free-range eggs, preferably organic; 4 tablespoons chicken fat; 1 teaspoon sea salt; 130g matzo meal (or matzo crackers, blitzed to a fine powder)