Chicken broth graces our Sunday tables almost every week. Check out the recipe for broth made with goose, duck, and turkey, served with drop noodles.
Ingredients
- Duck legs: 2 pieces
- Goose legs: 2 pieces
- Turkey drumstick: 1 piece
- Turkey neck: 1 piece
- Soup vegetables: 1 bunch
- Charred onion: 1 piece
- Garlic cloves: 3
- Drop noodles: 200 g
- Chives: 1 bunch
- Water: 3 liters
Spices
- Whole allspice: 5 grains
- Whole black peppercorns: 5 grains
- Dried bay leaves: 3 leaves
- Broth seasoning: 1 tablespoon
- Pink Himalayan salt: to taste
Recipe for Drop Noodles
- Large eggs: 2 pieces
- Wheat flour: 4-5 tablespoons
- Water: 1 tablespoon
- Pink Himalayan salt: to taste
Preparation
- Place washed pieces of poultry in a pot and cook for about an hour.
- While cooking, skim off the foam with a skimmer, add soup vegetables, onion, garlic, spices, and cook until the meat is tender for about two hours.
- Towards the end of cooking, season with salt and remove from heat. Take out the pieces of meat and shred them into smaller pieces, and let the vegetables cool.
- Place drop noodles, carrot slices, meat, chives on a plate, and pour hot broth over them.
Drop Noodles
- Crack the eggs into a bowl and beat, then add water. While continuing to mix, add a pinch of flour. Beat for about 4-5 minutes. After this time, the dough should be smooth, fluffy, thick, but with a runny consistency.
- Bring a large pot of water to a boil and season to taste with salt. Pour the dough into the boiling water in a thin stream, slowly moving the bowl with the dough over the pot. When all the dough is in the water, gently stir the noodles in the pot and wait until they float to the surface. When the water with the noodles starts boiling again, drain the noodles in a colander.
