Chikhirtma

Ingredients

• Poultry 1 piece
• Onion 2 heads
• Whole egg 3 pieces
• Champagne Vinegar 0 fl oz
• Corn Flour for Polenta 2 spoons
• Ghee 0 oz
• Saffron 0 oz
• Cilantro 0 oz
• Salt to taste
• Ground Black Pepper to taste
• Green peppercorns 5 pieces

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Place a whole chicken in three liters of cold water, bring it to a boil, skim off any foam, and reduce the heat so that the water is gently simmering. Add an unpeeled onion, cut in half, and whole peppercorns. Simmer for one and a half to two hours.

Step 3

In the meantime, pour hot broth over the saffron using a ladle and let it steep.

Step 4

Whisk the egg yolks with vinegar, add a ladle of hot broth, and mix quickly.

Step 5

Remove the skin from the boiled chicken and chop it. Take the meat off the bones and shred it.

Step 6

Heat the clarified butter and sauté the chopped chicken skin in it, then add the onion and cook, stirring, until soft. Sprinkle in the flour, mix well, and gradually pour in the broth, stirring thoroughly after each addition to avoid lumps.

Step 7

Add the chicken meat to the soup and strain the saffron infusion through a sieve before pouring it in.

Step 8

Then, while stirring, gradually pour in the egg yolk mixture and add the cilantro.

Step 9

Bring to a boil, remove from heat, season with salt and pepper to taste, cover, and let sit for 15 minutes.

Step 10

Serve.