Chikhirtma from Chicken
by Editorial Staff
Chikhirtma is a delicious Georgian chicken broth. On a hot summer day, you don’t want thick soups, you want something lighter and more tasty, and this broth is just what you need.
Ingredients
- Chicken – 1 whole
- Carrots – 1
- Parsley root – half root
- Celery root – 1/4 root
- Green stalks of dill and parsley
- Bow – 1 head
- Bay leaf – 2-3 pcs.
- Allspice peas – 4 pcs.
- Black peppercorns – 6-7 pcs.
- Salt
- Broth dressing:
- wheat flour – 1 tbsp
- Bow – 2 heads
- Egg yolk – 3
- Saffron – pinch (replaced with turmeric)
- Salt
- Pepper
- Cilantro greens (I have parsley)
- Chicken fat or butter – 100g
- Wine vinegar – 1 teaspoon (optional)
Directions
- Fill the chicken with water and cook. Let’s prepare vegetables and spices for the broth: cut carrots, parsley and celery into large pieces, cut the onion into quarters, roots from herbs (this is something like a “garni bouquet”). Throw all this into the broth when we collect the foam from it. Add a teaspoon of salt. Reduce the heat, leave the lid of the pan ajar and let the chicken simmer for at least an hour. Then take out the finished chicken from the broth, strain the broth, add salt to taste. Pour 250 ml of broth for dressing.
- Let’s prepare everything for the bouillon dressing. Finely chop the onion and sauté in half the fat. Add to broth. Pass the flour with the remaining fat separately. Dilute with a small amount of broth, add black pepper, let it boil and remove from heat. Also add the white sauce to the broth.
- Beat up the egg yolks, add chopped herbs, wine vinegar (I didn’t add), saffron (turmeric) and the rest of the broth. Gradually add this mass to the hot broth with continuous stirring. To prevent the yolk from curdling, do not bring the seasoned chikhirtma to a boil. When serving, put pieces of boiled chicken on a plate and pour over the soup. You can sprinkle chikhirtma with freshly ground black pepper. Part of the chicken can be used to prepare a second course. You can bake an open vegetable pie for chikhirtma.
Enjoy your meal!
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