Chicken broth with egg

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The benefits of this dish have been known to everyone since ancient times. A truly rich, clear chicken broth is highly prized in the culinary industry. It is used as a base for various soups, and can also be used as a separate dish.

Today I will tell you how to make a quality chicken broth that I will serve with eggs and herbs. There is nothing complicated in the recipe, but it has its own tricks and nuances. I hasten to share!

Ingredients:

Chicken (any of its parts) - 400 g.

Carrots - 1 pc.

Onions - 1 pc.

Salt to taste

Black peppercorns - 4 pcs.

Bay leaf - 2 pcs.

Parsley (or dill) - 3 sprigs

Chicken egg - 2 pcs.

Water - 2 liters.

Step by step recipe:

1. To prepare chicken broth with eggs, prepare the ingredients according to the recipe list.

2. Wash the meat well and divide into portions. For a rich dish, you can use the so-called chicken soup sets. It includes: back, neck, cartilage, wings, sometimes even offal. To make the soup yellowish, give preference to homemade chicken, although it takes a little longer to cook, but the broth will turn out gorgeous. Place the meat in a saucepan of suitable size and cover with cold water. Send it to the fire and wait until it boils.

3. Meanwhile, boil the hard boiled eggs. For the yolk to have the desired density, cook them over medium heat for 9-10 minutes after boiling. Cool (fill with cold water to speed up the process) and peel.

4. After boiling, a lot of foam will appear on the surface of the broth, carefully remove it with a strainer or slotted spoon.

5. Place the peeled onions, carrots, bay leaves, black peppercorns and salt to taste in a saucepan. Wait until it re-boils and lower the heat to the lowest possible on your stove. Slow boiling (simmering) is the main secret of the broth's transparency.

6. Cook everything together for about an hour, until the meat is done. The cooking time, of course, may differ, everything will depend on which chicken you choose - store or homemade. Pierce the meat with a fork; if it passes easily, the broth is ready.

7. Strain it through a sieve covered with gauze. We no longer need vegetables and spices, but separate the meat from the bones and send it back to the pan.

8. Pour hot chicken broth into bowls, add chopped herbs and half an egg.

Homemade croutons or croutons are perfect for this dish. Bon Appetit!

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