Fly-Over Broth

Ingredients

• 1 whole chicken (approx. 1.2 kg)
• 2 liters water
• 2 large carrots
• 2 onions
• 2 celery stalks
• 2 bay leaves
• 6 black peppercorns
• 4 eggs
• salt to taste
• 1 bunch chives

Method

1. Place the chicken, quartered onions, chopped celery, bay leaves, peppercorns, and a generous pinch of salt in a large pot.
2. Add 2 liters of water and bring slowly to a boil. Skim off any foam.
3. Let simmer gently for 1.5 hours. Remove the chicken and strain the broth.
4. Bring the broth back to a boil and season with salt to taste.
5. Hard-boil the eggs (10 minutes), peel, and slice thinly.
6. Peel the carrots. Cut each lengthwise into two long, straight pieces. Boil the carrot pieces in lightly salted water until just tender (about 6 minutes), then cool under cold water.
7. Cut the chives into long strands.
8. Arrange the egg slices as ‘clouds’ in the center of each plate. Lay two carrot pieces diagonally over the eggs on each plate as ‘planes’ making a fly-over. Place a few chive strands as ‘contrails’.
9. Carefully ladle the hot broth around the arrangement.

Serving notes

• Serve in wide, shallow plates for the best fly-over effect.
• Keep the carrot ‘planes’ clearly visible on top.