Georgian Chicken Soup Thickened with Egg Yolks, Vinegar and Saffron

What you need

• 1.2 kg (2 3/4 lb) whole chicken
• 2.5 l (10 cups) water, cold
• 1 onion, halved, for the broth
• 1 carrot, halved
• 4 sprigs parsley
• 1 bay leaf
• 2 onions, very finely chopped, for the soup
• 40 g (3 tbsp) butter
• 2 tbsp plain flour
• 1 tsp Imeretian saffron, dried marigold petals, ground
• 3 egg yolks
• 2 tbsp white wine vinegar
• 1 bunch cilantro, about 30 g (1 oz), chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Put the chicken in a large pot with the cold water and bring to a boil over medium-high heat. Skim off the foam.

2. 2

   Add the halved onion, carrot, parsley, bay leaf and 1 tbsp salt. Reduce the heat to low, partly cover and simmer for 1 hour 15 min, until the chicken is tender and the thigh reaches 74 °C (165 °F) inside.

3. 3

   Lift out the chicken. Strain the broth and discard the vegetables, herbs and skin.

4. 4

   Pull the meat off the bones and shred it. Return the broth to the pot, and add the meat.

5. 5

   Stir the saffron into a ladle of warm broth and leave it to steep.

6. 6

   Melt the butter in a frying pan over medium heat. Cook the chopped onions in it, stirring, until soft and pale gold, 8 min.

7. 7

   Sprinkle the flour over the onions and stir for 1 min. Whisk in a ladle of warm broth until smooth, then scrape the mixture into the pot.

8. 8

   Add the saffron broth and simmer gently for 10 min. Season with salt and pepper.

9. 9

   Whisk the yolks with the vinegar in a bowl. Slowly whisk in 2 ladles of hot broth, a little at a time, so the yolks warm up without curdling.

10. 10

    Take the pot off the heat. Stir the yolk mixture into the soup in a thin stream. Return to very low heat for 2-3 min, stirring, but do not let it boil. The soup will thicken slightly and turn silky.

11. 11

    The yolks are only lightly cooked, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

12. 12

    Stir in the cilantro. Taste and adjust the salt and vinegar. Serve hot.

Imported from arborio.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.