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Chicken Soup

6 servings

Ingredients

• 1 pcs chicken (plump)
• water (as needed)
• salt (a little)
• roux (a little)
• 1 walnut-sized piece butter
• rice, pearl barley, or noodles (as desired)
• parsley roots, carrots, scorzonera, asparagus (as desired)
• parsley, finely chopped (a little)
• 2 pcs egg yolks

Instructions

1. One large, plump chicken is enough for 6 people.
2. Pluck, gut, and wash thoroughly; add the head, neck, wings, heart, and gizzard, but only add the liver 5 minutes before the end of cooking so it doesn't get tough.
3. Place the chicken in water with a little salt, skim well, and after half an hour, strain the broth through a sieve, carefully pour back off the sediment, and thicken with roux and a walnut-sized piece of butter.
4. Return the chicken and cook slowly, but continuously, covered, for about 3 hours.
5. If desired, cook rice, pearl barley, or noodles, as well as parsley roots, carrots, scorzonera, or asparagus with it.
6. Finally, stir in finely chopped parsley and egg yolks; the soup should be well-thickened, not too thin, and the chicken served with a suitable sauce.

Modernized from a treasured 19th-century German cookbook.