Homemade Chicken Broth with Egg Custard and Chervil

Ingredients

• 1 kg chicken carcass
• Salt
• 1 stalk leek (cleaned, washed and roughly chopped)
• 2 carrots (peeled, sliced)
• 1 piece celery root (peeled, roughly cubed)
• 1 small parsley root (peeled, roughly cubed)
• 1 onion (coarsely chopped)
• 1 bay leaf
• 4 white peppercorns
• 2 fresh eggs
• 4 tbsp milk
• Salt
• white pepper (ground)
• nutmeg
• 1 thin stalk leek (cleaned, washed and cut into about 5 cm strips)
• 1 carrot (peeled, cut into about 5 cm thin sticks)
• 100 g celery root (peeled, cut into about 5 cm thin sticks)
• chervil
• oil

Instructions

1. 1.

   Place the cleaned chicken carcass in about 2 L cold water, skim off foam and simmer for about 30 minutes.

2. 2.

   Add the prepared vegetables, bay leaf, and peppercorns and continue to simmer for another hour.

3. 3.

   Whisk eggs with milk, season with salt, pepper, and nutmeg, pour into two lightly oiled cups, cover with foil.

4. 4.

   Heat water in a second pot, place the cups inside, and let the egg mixture set over low heat for 30-40 minutes; the water should not boil.

5. 5.

   Blanch the vegetables for the filling in boiling salted water for about 2 minutes, remove, shock in ice water, and drain.

6. 6.

   Release the custard from the cup edges with a knife, pour out, and cut into thin diamonds. Strain the soup, discard the chicken carcass and vegetable stock, and optionally de-fat.

7. 7.

   Arrange the julienned vegetables and egg custard on warmed soup plates, ladle hot broth over them, and sprinkle chervil leaves on top.