Chicken broth with egg and chicken skin chips
6 servings
60 minutes
Recipe by Kirill Yeselev, chef of "Duran Bar".
1
In a pot, add bones, greens, half an onion, and garlic. Boil over medium heat for about 25-30 minutes.
- Chicken bones: 300 g
- Parsley: 1 bunch
- Onion: 1 head
- Garlic: 3 cloves
- Water: 1.5 l
2
While the broth is boiling, we make chips. We spread the skin on a baking sheet, salt it, and cook under pressure in the oven at 150°C for 20 minutes.
- Chicken skin with fat: 1 piece
- Salt: to taste
3
We boil the eggs, not more than 5 minutes after boiling (for a runny yolk), then drain the boiling water and pour cold water. When boiling eggs, add a couple of pinches of salt to the water so they peel better.
- Chicken egg: 2 pieces
- Salt: to taste
4
For croutons, tear the bread randomly, place it on a baking sheet. Sprinkle with grated hard cheese and drizzle with melted fat from the skin. Toast in the oven for 5-7 minutes at 150°C.
- White bread: 200 g
- Hard cheese: 5 g
- Chicken skin with fat: 1 piece
5
We strain the broth and salt it, definitely at the end, so it doesn't become cloudy during cooking. Serve to your taste.
- Salt: to taste