Chicken Broth with Egg and Chicken Skin Chip
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
6
Description
You will need as much skin as you were able to remove from the chicken.
Ingredients
- Chicken skin with fat - 1 piece
- Chicken bones - 10 oz
- Salt - to taste
- Parsley - 1 bunch
- Onion - 1 head
- Garlic - 3 cloves
- Water - 1½ l
- Dill - ½ bunches
- Chicken Egg - 2 pieces
- White bread - 5 oz
- Hard Cheese - 0 oz
Step by Step guide
Step 1
In a pot, add the bones, greens, half of the onion, and garlic. Cook over medium heat for about 25-30 minutes.
Step 2
While the broth is cooking, we prepare the chips. Lay the skin on a baking sheet, sprinkle with salt, and cook under a weight in the oven at 150°C (300°F) for 20 minutes.
Step 3
Boil the eggs for no more than 5 minutes after the water reaches a boil (to achieve a runny yolk), then drain the hot water and rinse with cold water. While boiling the eggs, add a couple of pinches of salt to the water to make them easier to peel later.
Step 4
For the croutons, break the bread into random pieces and then spread them on a baking sheet. Sprinkle with finely grated hard cheese and drizzle with rendered fat from the skin. Bake in the oven for 5-7 minutes at 150°C.
Step 5
Strain the broth and season with salt, making sure to do it at the end to prevent cloudiness during cooking. Serve according to your taste.
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