Georgian Chicken Soup (Chikhirtma)

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Muppet

subheading: FOR THE BROTH:

1 BUNCH FRESH CILANTRO

1 BUNCH FRESH DILL

2½ to 3 POUNDS BONE-IN SKIN-ON CHICKEN LEGS

10 CUPS WATER

1 LARGE YELLOW ONION, PEELED AND QUARTERED

1 GARLIC HEAD, HALVED CROSSWISE

2 TEASPOONS KOSHER SALT

1 TEASPOON BLACK PEPPERCORNS

1 TEASPOON CORIANDER SEEDS

1 TEASPOON RED PEPPER FLAKES (OPTIONAL)

1 3-INCH CINNAMON STICK

2 BAY LEAVES

subheading: FOR THE SOUP:

1 POUND CARROTS (ABOUT 5 MEDIUM), PEELED, HALVED LENGTHWISE AND CUT INTO ½-INCH PIECES

1 LARGE YELLOW ONION, COARSELY CHOPPED (ABOUT 1½ CUPS)

3 TABLESPOONS SALTED BUTTER

TEASPOON KOSHER SALT

CUP DRY VERMOUTH

1 TABLESPOON ALL-PURPOSE FLOUR

6 LARGE EGG YOLKS

¼ CUP LEMON JUICE (1 TO 2 LEMONS)

GROUND BLACK PEPPER

Note: Ingredients may have been altered from the original.

Directions at recipes.177milkstreet.com

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