Classic chicken beshbarmak recipe

1. Wash the chicken well, put it in a saucepan, fill with cold water.
2. Peel the carrots and onions, add them whole to the pan. In the same place, put a few stalks of celery, bay leaf, pepper, salt.
3. Cook the meat until tender (45-50 minutes) over moderate heat, then remove the vegetables from the pan, and put the chicken out so that it cools down a little.
4. While the chicken is cooking, prepare the dough. To do this, dissolve the salt in water, pour it into a bowl, break the eggs there, mix. Then sift the flour and knead the dough, adjusting the amount of flour. The dough should turn out to be quite steep, but at the same time be elastic.
5. Put the dough to rest on the bottom of the bowl under a towel for 20 minutes.
6. Peel the rest of the onion, cut it into half rings.
7. Pour vegetable oil into a cauldron (or a large frying pan), add butter to it, and then onion. Simmer the onion for 4-5 minutes. Stir from time to time.
8. At this time, cut the chicken into fibers, the pieces should be quite large.
9. Roll out the dough thinly, cut into lozenges (about 4 by 4 cm). Give it time to dry a little.
10. Put the dough in the boiling broth, cook until tender (a few minutes).
11. Put the finished dough in the serving plates with the bottom layer, put the stewed onion on top with a thin layer, then the meat, sprinkle everything with ground black pepper and parsley, put another layer of dough on top, then a thin layer of onion, meat, sprinkle everything with herbs.

Serve beshbarmak hot!