Chikhirtma from chicken

This traditional Georgian soup is rich and delicious thanks to the addition of egg and flour dressings to the broth.

Ingredients

• Chicken 1 piece
• Water 3¹⁄₂ L
• Carrot 1 piece
• Onion 2 pieces
• Cilantro 1 bundle
• Parsley 1-2 branches
• Butter 1 tbsp. a spoon
• Flour 3 tbsp. spoons
• Eggs 3 pieces
• White wine vinegar 3 tbsp. spoons
• Salt taste
• Greens for serving taste

Directions

1. Remove excess fat and skin from the chicken. Rinse the carcass, place in a saucepan, cover with water and put on medium heat.
2. Choose a carcass weighing at least 1,300-1,500 g.
3. When the water boils, remove any foam that has formed on the surface.
4. Add whole peeled carrots and well-rinsed onion in the husk to the saucepan with the base cut a couple of millimeters away.
5. For cilantro and parsley, remove the tough parts of the stems. Tie the greens together to form a bunch and place them in the pot with the chicken and vegetables.
6. Reduce heat to low and simmer, covered, for about 45-60 minutes, until chicken is tender enough.
7. Put the finished chicken on a plate. Remove the bunch of cilantro with parsley and vegetables from the broth.
8. Pour about 400 ml of broth into a small saucepan and cool slightly.
9. Pour 4-5 tablespoons of fat that has formed on the surface of the broth into a saucepan and heat over medium heat.
10. Chop the onion, place in a saucepan and simmer for about 5 minutes. Stir constantly. You do not need to brown the onions.
11. Add butter to the onion. When it melts, add flour. Stir so that there are no lumps left, add a couple of tablespoons of broth and stir again. Remove from heat.
12. Beat eggs. Add the cooled broth little by little to them and continue whisking. Pour in the vinegar and whisk again until the mixture is smooth.
13. Use the stock that has been poured into a separate pot and make sure it is not hot, but slightly warm.
14. Put a saucepan with broth over medium heat. Add onion and flour one by one and stir constantly. Make sure that there are no lumps left.
15. Reduce heat. Pour the egg mixture into the broth in a thin stream and stir continuously until boiling.
16. When the broth boils, add salt and remove from heat.
17. From the cooled chicken, remove the meat from the bones, cut into small pieces and arrange on plates. Pour in broth and sprinkle with herbs.