Chicken broth with egg

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products. Use only poultry - based on it, the broth turns golden, rich, healthy and nutritious. Broiler birds are suitable for baking and frying - they have more mass than fat. Try to buy poultry from trusted suppliers, as many sellers rub the carcasses with prohibited drugs so that they stay fresh longer!

2. Step 2:

   

   Peel the vegetables and rinse. Cut into large pieces: onion - quarters, carrot - washers. It is best to cook poultry in a slow cooker or a frying pan, as it requires a long heat treatment - at least 1.5 hours! Rinse the chicken carcass in water, put it in a bowl or cauldron, add vegetable slices and bay leaves. Try not to use peppercorns.

3. Step 3:

   

   Add salt and ground black pepper to taste. Do not add greens at all! If you add greens before cooking, the broth will turn green, and you need to get bright yellow, golden. Greens are added to the plates when serving and nothing else. Pour water into the container. If the bowl of the slow cooker has a capacity of 5 liters, then pour 4 liters, since the liquid will boil. I recommend pouring more water - the broth can be frozen in containers after cooling.

5. Step 4:

   

   Boil poultry with vegetables for 1.5 hours, be sure to remove the resulting foam with a slotted spoon, trying not to drain the melted fat. As soon as the dish is ready, remove the boiled chicken carcass from the container and disassemble it into pieces, allowing it to cool down a little.

6. Step 5:

   

   Ladle the broth into plates. Boil a hard-boiled chicken egg in advance for 10-12 minutes, cool, clean and rinse. If the foam has not been removed and the broth is cloudy, strain it through a gauze layer.

7. Step 6:

   

   Cut the egg in half and place it in plates, garnish with fresh dill, parsley or green onion, garlic. I recommend pouring the remaining broth into containers with peeled boiled chicken meat and freezing it if you do not plan to eat it in the near future. Such a preparation greatly facilitates the preparation of the first dishes - it is enough to defrost it in a saucepan or cauldron and cook soup with vegetables for 10-15 minutes or cook the second dish.