Chikhirtma — Print Recipe — The Culinary Codex

A silky, tangy chicken broth thickened with beaten eggs and sharpened with lemon juice and vinegar — Georgia's legendary hangover cure.

Ingredients

1 whole chicken
3 egg yolks
2 large onions, diced
3 tbsp butter
2 tbsp all-purpose flour
Juice of 2 lemons
2 tbsp white wine vinegar
Large bunch fresh cilantro
1 tsp ground coriander
1 tsp blue fenugreek
Pinch of saffron
Salt and pepper

Instructions

1 Poach the whole chicken in salted water for forty-five minutes until tender, then remove the chicken and strain the broth clean.
2 Shred the chicken meat and set aside, then saute diced onions in butter until deeply golden and caramelized in a separate pot.
3 Sprinkle flour over the onions, stir for two minutes, then gradually add the strained chicken broth while whisking to avoid lumps.
4 Simmer the enriched broth for ten minutes, then add coriander, fenugreek, saffron, and the shredded chicken meat.
5 Beat egg yolks with lemon juice and vinegar, temper with hot broth, then stir back into the soup gently without letting it boil.
6 Serve immediately in bowls with a generous handful of fresh cilantro and an extra squeeze of lemon for those who like it tart.

Did You Know?

Chikhirtma is so revered as a hangover remedy that after a long Georgian supra feast, hosts traditionally serve it the next morning to recovering guests.