Chicken broth with chicken liver, hair noodles and saffron greens

preparation process

1. Wash the chicken, put it in a pot, cover it with cold water and cook it. Onions are cleaned, peeled and fried in a hot frying pan until darkening. Add them to the chicken and as soon as the water starts to boil, skim off the foam, reduce the heat, and add the spices and most of the salt to the stock, half covered. Simmer until cooked through, about 2-4 hours, depending on the age of the chicken and the temperature.

2. Clean the liver and chop it well. Cut the cake into cubes and if it is very hard, moisten half of it with milk or hot water. Grind the rest of the cake in a grinder to clean it. Combine the liver with bread, a pinch of salt, pepper, marjoram, eggs. Form a small dumpling (about 2 cm in diameter).

3. Boil dumplings in broth until they float to the surface. It takes about 5 minutes. Remove cooked dumplings and cool in cold water to soften. Strain it and let it drain.

4. Peel the root vegetables and chop or grate them into noodles. Heat the butter in a large saucepan, add the vegetables and quickly sauté until golden, about 5 minutes, stirring occasionally.

5. Place a fine sieve or colander lined with cloth over the pot with vegetables and strain the stock into it. Bring to a boil again and add saffron. Peel the meat and cut it into thin slices.

6. Boil the noodles separately in boiling, slightly salted water for 1-2 minutes, until tender. Finely chop the herbs. Serve the broth with noodles and shredded meat, sprinkled with herbs.

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