Chikhirtma

Water, Chicken, Onion, Egg yolk, Celery, Wine vinegar, Butter, Cilantro, Almond flour, Parsley, Thyme, Saffron, Cooking salt

Boil: 10 min, To boil: 2 h, Cooking: 15 min, Let it stand: 15 min, Fry: 7 min, To boil: 1 min, To boil: 10 min, Mix: 5 min, To boil: 5 min, Let it stand: 10 min

Pour cold water over the chicken (1–1.5 kg) so that it completely covers the carcass. Bring to a boil. Skim off the foam.

Add an onion (1 piece), celery root (50 g), parsley (a few sprigs), thyme (1–2 sprigs), and salt (to taste). Reduce the heat and simmer for 1.5–2 hours at a low boil.

Strain the broth. Remove the bones and roots. Shred the meat.

Pour Imeretian saffron (1 tbsp) with a ladle of hot broth. Let it steep for 10–15 minutes.

Melt butter (2 tbsp). Add finely chopped onion (1 piece) and sauté for 5–7 minutes until soft.

Add almond flour (1 tbsp). Heat for 1 minute, stirring.

Pour in 1–2 ladles of broth. Stir until smooth and lump-free. Pour the mixture back into the pot. Cook for 8–10 minutes over low heat.

Beat the egg yolks (3 pieces) with white wine vinegar (2 tbsp). Gradually add a little hot broth to equalize the temperature.

Pour the yolk mixture in a thin stream into the soup, stirring constantly. Do not allow it to boil. Heat for 3–5 minutes until slightly thickened.

Add the chicken meat and saffron infusion. Heat for another 5 minutes.

Add finely chopped cilantro (1 bunch). Adjust the salt. Let it steep for 10 minutes and serve.