Chicken broth with egg

For a rich broth, we will use chicken meat on the bone. Backs, wings, legs or thighs are ideal for this. If you are preparing a large portion of the broth, then you can use a whole chicken carcass, preferably homemade. Wash the meat thoroughly. If it was frozen, then it must first be removed from the refrigerator so that it thaws. Put the chicken in a saucepan, pour in water and put the dishes on the fire. To make the broth rich, the meat should be dipped in cold water. Before boiling, remove all the foam so that the broth is transparent.

Then add peeled and coarsely chopped carrots to the water. Remove the husk from the bulb, leaving only the bottom layer. Wash it thoroughly and add to the broth to give it a beautiful golden hue.

For flavor, add sprigs of fresh herbs. Parsley, celery and dill are best. Pour in the spices and continue to cook the chicken broth over low heat, it should not boil too much.

Boil the broth for 40 minutes so that it becomes concentrated. Meanwhile, boil hard-boiled eggs. Let them cool under running water, peel and cut in half. Then carefully remove vegetables, herbs and spices from it. Take the chicken out of the pan and let it cool down a bit. Separate the boiled meat from the bones, cut or disassemble into fibers. Strain the broth through a fine mesh sieve or several layers of gauze.

Put finely chopped greens, boiled chicken meat and a hard-boiled egg in a deep plate or broth bowl. Pour the ingredients with hot broth and you can call your relatives to the table. Additionally, you can serve rye or wheat crackers.
Enjoy your meal!