Chikhirtma

Method

1. 01

   Put 1.2 kg bone-in chicken in a pot with 1.8 liters water and 1 teaspoon salt. Bring to a gentle boil, skim the foam, then simmer until the chicken is tender and the broth tastes full, about 45 to 55 minutes.

   ⏱ 50 min
2. 02

   Lift the chicken out to a plate. Strain the broth and reserve about 1.4 liters for the soup. When the chicken is cool enough to handle, remove the bones and skin, then tear the meat into bite-size pieces.

   
3. 03

   Melt 30 g butter in a clean soup pot over medium-low heat. Add the 2 finely chopped onions and cook gently until soft and pale gold, 8 to 10 minutes. Stir in 2 tablespoons flour and cook for 3 to 4 minutes, stirring constantly so the flour loses its raw smell but does not brown deeply.

   ⏱ 10 min
4. 04

   Whisk in the reserved 1.4 liters chicken broth gradually, starting with a small ladleful to loosen the onion-flour base. Add 0.5 teaspoon marigold petals if using and 0.5 teaspoon black pepper, then simmer for 6 to 8 minutes until the broth is lightly thickened.

   ⏱ 7 min
5. 05

   In a bowl, whisk 3 egg yolks with 2.5 tablespoons white wine vinegar. Whisk in 2 to 3 ladlefuls of hot broth a little at a time to temper the yolks, then pour the mixture back into the pot while stirring constantly. Keep the heat low and do not let the soup boil after the eggs go in.

   
6. 06

   Return the shredded chicken to the soup and warm it gently for 2 to 3 minutes, still below a boil. Stir in 1 finely chopped bunch cilantro, taste, and adjust with the remaining 0.5 teaspoon salt, more vinegar, or black pepper as needed. Serve hot with bread.

   ⏱ 3 min