Ingredients:
• 2 pound chicken
• 3 egg yolks
• 2 yellow onions, finely chopped
• 2 tablespoons butter
• 1 tablespoon Imeretian saffron (ground dried marigold petals)
• 2 tablespoons corn flour
• 2 tablespoons white wine vinegar
• 1 bunch cilantro, chopped
• 2 cloves garlic, minced or pressed
• salt and black ground pepper, to taste
Directions:
• Place the chicken in a large pot, cover with cold water (10 to 12 cups), and bring to a boil.
• Reduce heat and simmer until fully cooked, tender, and easily separating from the bones.
• Steep the Imeretian saffron in 75 ml of hot chicken broth and let it infuse.
• Remove the cooked chicken from the pot and let it cool.
• Ladle out two portions of broth and set them aside to cool as well.
• Once the chicken is cool enough to handle, remove the meat from the bones and shred or chop it into bite-sized pieces.
• In a separate skillet or pan, melt the butter over medium heat and sauté the chopped onions until translucent.
• Add the corn flour, stirring continuously, and fry for a few minutes.
• Gradually whisk in the cooled broth in portions, ensuring a smooth, lump-free paste.
• Pour the flour-and-onion paste into the main pot of broth.
• Add the deboned chicken meat back into the pot, increase the heat to bring it to a boil, and stir in the strained saffron infusion.
• Season with salt and pepper to taste.
• In a small bowl, whisk the egg yolks together with the white wine vinegar.
• Reduce the heat on the soup to minimum.
• While stirring the soup continuously, slowly and carefully pour in the egg mixture to prevent the yolks from curdling.
• Stir in the chopped cilantro and pressed garlic.
• Ladle the hot chikhirtma into bowls and serve immediately.
