Basic chicken broth with quail eggs

Chicken broth is prepared in different ways, but the discrepancies concern details rather than principles. I offer my own version of the basic chicken broth with quail eggs.

Ingredients

• Chicken necks - 1 Kilogram
• Carrots - 1 Piece
• Quail eggs - 6 Pieces
• Parsnip - 1 Piece
• Bay leaf - 3 pieces
• Timyan - 3 Pieces
• Allspice - 5-6 Pieces
• Onion - 1 Piece
• Dill Greens - 1 Bunch

Directions

1. Wash the necks, pat dry with a towel and place on a baking sheet lined with parchment. Put onions and carrots here. Send the baking sheet to the oven and keep at 200 degrees for 8-10 minutes.
2. Transfer the necks and vegetables to a 3-liter saucepan. There are also baked onions and carrots, well-washed parsley root, salt, allspice, bay leaves and thyme. Cover with cold water and cook for one hour.
3. Strain the broth after an hour. Cook the quail eggs separately. Enough 7 minutes.
4. When serving, add 3-4 halves of quail eggs to each bowl of soup and sprinkle with herbs.