The purified rinse bird with cold water inside and out.
Drop the chicken in cold water, quickly bring to a boil, the water is drained.
In a pan again dialed the cold water and return to stove. Drop chicken in it and put on a slow fire. The chicken needs to cook about 2 hours. In any case do not let the broth to boil, it needs only a little "to languish". As the foam appears, gently remove it with a slotted spoon. An hour before the end of cooking, add the broth, lightly roasted roots and onions. The broth is filtered.
If the broth is not sufficiently clear, in this case, we will help quickdraw. For chicken quickdraw cook chicken bones and meat. Meat mince, add bones, wings, legs. Pour it all with cold water and allow to steep for 1-2 hours in the cold. After insisting the meat add the whipped egg whites, salt and mix well. Separately saute the vegetables and onions.
In stock ready to introduce the sling, stir well, add roasted vegetables and bring the broth to a boil. Then reduce the fire and continue to cook the broth in one and a half hours. Don't forget to remove the foam and fat from surface. At the end strain the broth and infuse.
Ready broth should have a yellowish tint. Clear soups served in bouillon cups, separately to these soups offer a toast or pies with different fillings. Grits, vermicelli, cook the eggs separately and pour the hot broth. This will maintain transparency and will give the dish an appetizing look.