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Broth with meatballs and croutons
1 serving
Gut the plucked chicken, rinse and separate the meat from the bones and skins. Pour the bones, giblets and skin with water and cook for 1-
1. 5 hours. 30-40 minutes before you are ready, put peeled and crushed onions and roots in the broth, and at the end of cooking - bay leaves and allspice. Strain the finished broth through gauze or linen napkin folded in several layers. Season the stock with whipped yolks, stirring, bring almost to the boil, strain again, pour over the plates, sprinkle with herbs and serve.
Gut the plucked chicken, rinse and separate the meat from the bones and skins. Pour the bones, giblets and skin with water and cook for 1-
1. 5 hours. 30-40 minutes before you are ready, put peeled and crushed onions and roots in the broth, and at the end of cooking - bay leaves and allspice. Strain the finished broth through gauze or linen napkin folded in several layers. Season the stock with whipped yolks, stirring, bring almost to the boil, strain again, pour over the plates, sprinkle with herbs and serve.
parsley root - 1 pc., parsley greens - 1-2 tbsp. spoons, celery root - 1 pc., salt to taste, bay leaf - 1-2 pcs., chicken - 1 kg, yolk - 3 pcs., onions - 1 pc., water - 2.5 l, vegetable oil - 1 tbsp. spoon, allspice - 3-5 peas
