Chicken dumpling broth

1 serving


Rinse the prepared chicken carcass, chop into pieces and set aside 100g of flesh from the brisket for dumplings. Pour the rest of the meat with bones with cold water and bring to a boil over high heat. After that, reduce the flame, remove the scale, salt and cook the broth for
1. 5-2 hours until the meat is ready. Half an hour before the end of cooking, put the peeled, crushed and slightly browned onions and roots in vegetable oil, and 10 minutes before the end of cooking - bay leaves and allspice. Then remove the chicken and use it to make second courses, and strain the stock. Prepare dumplings: pass chicken meat through a meat grinder, add raw egg white, bread without crust, soaked in milk and squeezed, salt and mix well. Pass this mass another 1-2 times through a meat grinder, and then put in a saucepan and mix again. After that, adding milk to a tablespoon, beat the minced meat with a spatula and wipe through a sieve to make a smooth, smooth mass. Using two teaspoons soaked in cold water, cut the mince into dumplings, lower them into a boiling stock and cook for 10-15 minutes. Remove the ready-made dumplings from the water with a spoon, arrange on plates, pour hot chicken broth and sprinkle with parsley greens.