Georgian Chicken Soup (Chikhirtma)

Wayne

10 c water

3 lbs chicken leg quarters

2 herb bunches bundles, Cilantro & Dill

1 garlic head, top cut off

1 onion, quartered

2 tsp kosher salt

1 tsp black pepper corns

½ tsp red pepper flakes

½ tsp whole coriander seeds

3" cinnamon sick

2 Bay leaves

3 tbs butter

1 lb carrots (½" slices)

1 yellow onion, diced

½ cup dry Vermouth

1 tbs flour

6 egg yolks

¼ c lemon juice

Reserve: ¼ c Dill and Cilantro

Add water, chicken legs, herbs, spices, onion, garlic, etc. to stock pot

bring to boil, simmer 45 min

Remove chicken, once cool, remove skin, shred into pieces

Fish out garlic, set aside

Strain broth

Into broth, in tongs tap garlic head on rim of bowl until cloves fall into broth, whisk into broth

Wipe out pot

Into pot go aromatics: 3 tbs butter, medium-low, 1 lb carrots (½" slices), 1 yellow onion (diced), ½ tsp kosher salt - 10 min med-high heat until soft

Add ½ c dry Vermouth (for herbaceous flavor), 1 tbs flour, 2 c broth, scrape bottom, add remaining broth - bring to simmer

Temper egg yolks (bring up temp before adding to pot, keeps from scrambling): whisk 6 yolks, whisk-in 1 cup hot broth, whisk-in ¼ cup lemon juice, then whisk into soup

Add to soup: chicken, reserved ¼ c each of Dill and Cilantro

Serve

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