Chicken Bozartma
Soups • Georgian
Description
Bozartma is more of a cooking method than a dish. It refers to a rich, thick broth with pieces of meat or poultry—such as chicken, turkey, or goose. The main thing is to use a fattier bird.
Ingredients
- Onion 20 oz
- Poultry 1 piece
- Cilantro 1 bunch
- Parsley 1 bunch
- Dill to taste
- Fresh Mint to taste
- Saffron to taste
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the chicken into pieces and place it in a pot. Add a little water (about half a cup) and simmer the chicken under a lid until almost cooked. Drain the juice that has formed during cooking into a separate container.
Step 2
Finely chop the onion and sauté it in the chicken juice until it turns pink.
Step 3
Add the onion with the juice to the pot with the chicken and simmer for another ten minutes. Pour boiling water (about 2 liters) into the pot and let it boil for ten minutes.
Step 4
Add finely chopped herbs and spices, season with salt and pepper, cook for another five to seven minutes, and remove from heat. This is a modest delicacy that is considered no less festive than, say, chakhokhbili.
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