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Bound Chicken Soup "Melanie"

4 servings

Ingredients

• 1 Stk Stewing chicken (cleaned, gutted, quartered)
• Chicken giblets (nach Bedarf)
• Root vegetables (mixed) (nach Bedarf)
• 1 Stk Onion
• Peppercorns (nach Bedarf)
• 1 Prise Salt
• 80 g butter
• 60 g Flour
• 1.5 L Poultry broth
• Nutmeg (grated) (nach Bedarf)
• Egg yolk (nach Bedarf)
• whipped cream (nach Bedarf)
• Peas (green, canned) (nach Bedarf)
• Marrow dumplings (nach Bedarf)
• chives (finely chopped) (nach Bedarf)

Instructions

1. Clean, eviscerate, and quarter a large soup chicken.
2. Cook together with chicken giblets, root vegetables, onion, peppercorns, and salt until tender.
3. Strain and cut everything into rough cubes.
4. Make a light roux (beurre manié) from 80 g butter and 60 g flour, pour in 1.5 L poultry broth, and season with grated nutmeg.
5. Bring to a boil briefly, then bind with egg yolk and whipped cream.
6. Add the cut meat, green peas (from a tin), and small marrow dumplings as garnish.
7. Sprinkle with finely chopped chives and serve.

Based on a cookbook by Hans Hofer (1964), adapted with AI.