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Chikhirtma from Chicken
Instructions
I prepare the ingredients for chicken chikhirtma.
Place the chicken in a pot and first pour in plain tap water.
When foam gathers on the surface, drain the water and rinse the carcass.
Return the chicken to the same pot and pour in 2 L of water for the second time. Set it on the stove.
Meanwhile, prepare the onion: cut it in half and chop one part finely. The other half goes into the broth, so chop it coarsely. Separate the cilantro stems and tie them together with string.
Just before it boils, a little foam will form on the surface; skim it off.
Add the large pieces of onion and the cilantro stems to the broth. Salt the broth, but not all the way to the final level yet.
After 30 to 40 minutes the chicken is cooked, so remove it. Pour off 400 to 500 ml of broth to cool, as it will be needed for mixing with the egg mass.
Take the pot off the heat, fish out the onion and cilantro, and discard them.
Chicken fat has gathered on the surface of the broth. Collect it and transfer it to a heated pan.
When the fat is hot, add the chopped onion. Sauté it only until translucent, not until it colors.
Finally, add the butter.
Now add the flour.
Quickly rub it in, sautéing it together with the onion.
Pour a couple of ladles of broth straight from the pot and stir well.
The result is a smooth mixture without a single lump of flour. Take the pan off the heat.
In a mixing bowl, whisk the eggs.
Pour in the vinegar and mix again.
Gradually pour in the cooled reserved broth while whisking continuously.
The final result is a white, completely smooth mass.
Pull the meat from the chicken bones.
Return the broth to the stove. As soon as the first bubble of the boil appears, season the broth with the sauce from the pan.
Stir the soup well with a whisk so the flour mixture does not clump.
There is no need to let it boil hard. As soon as it is about to boil, start adding the egg mixture in small portions. This is the critical moment: do not stop whisking for even a second, which prevents lumps.
Now finally salt the snow-white broth and add the meat to it.
Finely chop the cilantro.
Bring the soup almost to a boil and remove it from the heat. Add the herbs, then cover with a lid. Let it rest like this for 5 minutes.
Now the king of soups, chicken chikhirtma, has taken on a colorful hue and an extra aroma of cilantro. To serve, first place a fairly generous amount of meat in the bowl, then pour the tender broth over it. You can sprinkle pieces of dried paprika on top.Do give it a try, and enjoy your meal!
Tips
- 1
DRAIN THE FIRST BROTH – the "secret" to a clear soup. The first water carries off the leftover blood and impurities. The second broth is clean and clear.
- 2
POUR OFF AND COOL SOME BROTH – the "secret" against curdling. Hot broth poured into eggs makes an omelette. Add only cooled broth to the egg mixture.
- 3
WHISK WITHOUT STOPPING – the "secret" to the texture. Without active stirring the flour and eggs will curdle into a lump. Keep working the whisk the whole time.
- 4
DO NOT BOIL WITH THE EGG – the "secret" to tenderness. Bring it almost to a boil, then switch off the heat. Boiling will curdle the eggs. The same principle works in other kinds of Georgian soups.
FAQ
Which chicken should you choose? +
Ideally, a chilled half of a whole carcass (on the bone) – it gives a rich broth. Alternatives: a chicken soup set (700 g – the "budget" option), thighs on the bone (700 g – the "premium" option, more aromatic), or a whole chicken (for a larger quantity, double the recipe). Fresh chilled chicken is the "premium" choice (the meat is firm, with no off smell). Do not use: skinless breast (the broth turns out thin) or broiler wings (too little meat). Miratorg, Cherkizovo and Petelinka are reliable brands. For a "premium" broth, use a farm-raised home chicken. Frozen chicken will also do; just thaw it completely before cooking.
What can replace wine vinegar? +
Alternatives: apple cider vinegar 6% (3 tbsp – milder), balsamic (1.5 tbsp – the "premium" option), white wine vinegar (2 tbsp – brighter), 9% vinegar (1.5 tbsp + 1 tsp water – the "budget" option), or lemon juice (3 tbsp – without the alcoholic note). Maille, De Cecco and Bertolli are reliable brands. Fresh wine vinegar is the "classic". Do not use: vinegars flavoured with herbs, or expired ones. For the "Georgian classic", white wine vinegar is a must. For a "spicy" version, add 1/4 tsp of cayenne pepper. For a "mild" version, reduce the vinegar to 1 tbsp.
How long does chikhirtma keep? +
In the refrigerator, in a covered pot, it keeps for 2 days. Any longer and the egg tempering will curdle into flakes and lose its tenderness. Before serving, reheat it over low heat (without boiling) for 5 to 7 minutes. I do not recommend freezing it, as the egg-and-flour tempering will separate. Fresh chikhirtma is at its "star" best 30 to 60 minutes after cooking. On the second day the flavour is deeper, but the texture is worse. Do not leave it at room temperature for longer than 2 hours, as eggs spoil quickly. It is ideal to cook it "for one sitting", best of all about an hour before serving.
What to serve chikhirtma with? +
The Georgian classic: with lavash or bread. With fresh herbs (parsley, basil, tarragon). With the spicy sauce adjika – the "Georgian" way to serve it. With garlic sauce or tzatziki. With a shot of chacha or brandy. With a glass of Georgian red wine (Saperavi, Khvanchkara). With suluguni or brynza cheese as a starter. For a "hangover breakfast" – it is a "legendary cure" in Georgia. With a slice of black bread and butter. With hot flatbreads with herbs. With pickled cucumbers or tomatoes. With a shot of cold vodka – the "Russian" way to serve it. A versatile rich soup for feasts and family lunches.
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