Chicken broth with egg and chicken skin chips

In a pot, add bones, greens, half an onion, and garlic. Boil over medium heat for about 25-30 minutes.

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.

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.

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.

We strain the broth and salt it, definitely at the end, so it doesn't become cloudy during cooking. Serve to your taste.