Ingredients
-
1
-
1
-
6
-
-
3
-
3
-
3
-
1
-
2
-
1
-
-
3
-
2
-
3
-
Directions
Tfaia – Tunisian Chicken Soup With Eggs, Posted for ZWT 6 from www jta org, Posted for ZWT 6 from www jta org
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Steps
|
1
Done
|
Remove Excess Fat from Chicken Pieces, Then Rinse. Rub Each Piece With Lemon Halves and Sprinkle With Salt. Cover and Refrigerate Overnight. |
|
2
Done
|
Put Chicken in a Large Stockpot and Add Cold Water to Cover. Bring to a Boil. Reduce Heat to a Simmer and Skim the Scum from Broth. Simmer Gently For 30 Minutes. Add the Vegetables, Saffron and Bouquet Garni. Cook For About 2 Hours. Using a Skimmer, Remove the Solids and Discard. |
|
3
Done
|
Pour the Broth Through a Sieve Lined With Wet Cheesecloth Into a Large Bowl. Chill the Stock, Uncovered, in an Ice Bath in the Sink Until Cold. Spoon Off Fat. Pour the Broth Into a Pot, Bring to a Boil, and Cook at a Low Boil, Skimming If Needed, Until Reduced and Flavorful. Add Pepper and Cinnamon. |
|
4
Done
|
Beat the Eggs With the Lemon Juice and Stir Into the Soup. Simmer For 8 to 10 Minutes. |
|
5
Done
|
Garnish the Soup With the Mint. |
