You will need
    • Chicken – 1 kg,
    • Waste water – 2 liters,
    • Onion medium – 1 piece,
    • Carrot – 1 piece,
    • Nutmeg
    • Coriander
    • ground or peas
    • a quarter teaspoon,
    • Bay leaf
    • salt
    • pepper.
Defrost chicken, if you bought it frozen, rinse, add to a bowl.
A quarter of a nutmeg grate or mash in a mortar along with the coriander, if he peas.
Pour the water into a saucepan, put on fire. When the water boils, put in half the chopped onion and carrot, cut into large wedges. Pour into the pan the spices, except the Bay leaf, season with salt. Cover pot and let simmer on a slow fire for about 15-20 minutes.
Turn up the heat and fold in boiling water chicken, wait until boil, remove the scum, throw in a Bay leaf, cover pot and boil it for 15 minutes under a tightly closed lid on slow fire.
Remove the pan, leave it to stand without removing cover for 20 minutes. Then remove fillets, slice and serve, sprinkled with finely chopped greens.