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Chikhirtma
To serve 8 to 10
4 to a 4 1/2 pound of stewing fowl (chicken, duck, Cornish hen, etc.)
1 cup of thinly sliced onion
1/2 teaspoon of powdered saffron
4 eggs
1/2 cup of fresh strained lemon juice
2 tablespoons of coarsely chopped fresh cilantro (coriander)
In a heavy 6 to 8-quart pot, combine stewing fowl, onion and enough cold water to cover the bird by 1 inch. Bring to a boil over high heat, meanwhile skimming off all the foam and scum with a large spoon as they rise to the surface. Stir in saffron, cover the pan and reduce the heat to low. Simmer for about 2 hours, or until the bird is tender but not falling apart. Let the soup continue to simmer, and transfer the bird to a plate and with a small, sharp knife remove the skin. Cut the meat away form the bones and cut into slivers. Add the slivered bird to the finished soup. In a small bowl heat the eggs just long enough to combine them. Then, beating with a wire whisk, slowly pour in 1 cup of the soup. Return the mixture to the simmering soup in a slow stream, whisking constantly. Simmer another minute or two or until the soup has thickened lightly. (Do not let it boil or it will curdle.) Stir in the lemon juice, taste for seasoning, and pour into a heated tureen. Sprinkle the coriander and serve at once.
4 to a 4 1/2 pound of stewing fowl (chicken, duck, Cornish hen, etc.)
1 cup of thinly sliced onion
1/2 teaspoon of powdered saffron
4 eggs
1/2 cup of fresh strained lemon juice
2 tablespoons of coarsely chopped fresh cilantro (coriander)
In a heavy 6 to 8-quart pot, combine stewing fowl, onion and enough cold water to cover the bird by 1 inch. Bring to a boil over high heat, meanwhile skimming off all the foam and scum with a large spoon as they rise to the surface. Stir in saffron, cover the pan and reduce the heat to low. Simmer for about 2 hours, or until the bird is tender but not falling apart. Let the soup continue to simmer, and transfer the bird to a plate and with a small, sharp knife remove the skin. Cut the meat away form the bones and cut into slivers. Add the slivered bird to the finished soup. In a small bowl heat the eggs just long enough to combine them. Then, beating with a wire whisk, slowly pour in 1 cup of the soup. Return the mixture to the simmering soup in a slow stream, whisking constantly. Simmer another minute or two or until the soup has thickened lightly. (Do not let it boil or it will curdle.) Stir in the lemon juice, taste for seasoning, and pour into a heated tureen. Sprinkle the coriander and serve at once.
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