For the broth take the budget option – the chicken neck. Chicken necks a lot of collagen and the broth will be more nourishing. And for added flavor, the cervix needs to be baked. In addition to extra flavor, when cooked, the protein on the surface will be curtailed and we won't even have to remove the foam when boiling broth. Alternatively, you can take 0.5 kg of chicken necks and one half-fillet. Then the meat from the breast can be cut into slices and put portions in plates. My neck, dry it with a towel and put it on zastenny parchment baking sheet. Between the neck must not touch below the neck was baked, not cooked. This also put the onions and carrots. Onion is not clean. The husk will stain the broth a Golden color. Before going on to say that my onion husk was very dark and the soup came out dark. So, take the onion a little lighter, but that yellow (white and blue color of the broth will not give). Sent the neck in the oven at 200 degrees for 8-10 minutes.

Shift the cervix and vegetables in a glass pan. T where to put the baked onions and carrots, well-washed parsley root, salt, allspice, Bay leaf and thyme. Fill with cold water. In this case, we need to meat and vegetables as give your taste broth. Therefore, the need is cold water. If, for example, we need to cook delicious meat, then fill with boiling water to taste less the meat gave the broth. But now we have another story. Bring almost to a boil, reduce the heat to low, cover and cook for 1 hour. Cook on a slow fire. Then the broth will be transparent. If You are not pre-bake the meat, it will be necessary to periodically remove the foam. In my case it was not absolutely. There is another varint of soup, but without the baking and also almost no foam. Drop meat into hot water, bring to a boil, cook 3 to 5 minutes (for necks enough 3). Then merge the first broth, as it should wash the meat and wash the pot. Snave pour the now cold water, put all the spices and then cook as described above. In this embodiment also minimizes protein of nepobedimosti and foam when cooking is almost negligible. Moreover, nutritionists advise to cook the broth that way. But prefer baking. To me it tastes better :)

After an hour, be sure to filter the broth through a double cheesecloth into another pot. The plaque that remained on the walls, You will understand why to do it. If suddenly, no matter which broth You have left muddy, it does not matter. Some of my early recipes there is a recipe in aspic, where I described in detail how to lighten the broth. Here I am again. Alas no photos, as the broth is left transparent. But below I'll link to your old recipe, and can see with your own eyes. I already wrote several times that if the recipe uses only the yolks, then the whites I freeze in silicone muffins cups. They are perfectly stored up to 6 months. And here has come it is time protein. Protein to bring down the peaks with a mixer. That protein is well whipped, first, it needs to be cold, and secondly, the bowl in which you whip, you should RUB a slice of lemon, thirdly, a little sunflower protein. The broth should be cooled down a bit (10 minutes after boiling enough). Enter in the broth downed the protein mix up and bring to the boil. Turn off for 10 minutes to cool slightly again, bring again to a boil and strain through a double layer of cheesecloth. Protein will attract all suspended particles in the broth and thus make it lighter.

Well, a little bonus. What to do with leftover tails? Cook them pate. Stripping the meat. Have a little trouble. Put the meat in the bowl of a blender.

Same here, add the butter.

Peeled and sliced boiled carrot from the broth.

And all the interrupting. Try. If necessary podsalvage and season with salt and pepper.

I love black bread, and You eat as you like.

To supply cook quail eggs. Owe you some more details. First, as delicately boil the eggs in cool. Bring eggs to a boil. Chicken cook literally a minute, quail switch off immediately. Then cover with a lid and keep so chicken – 10 minutes, quail – 7 minutes. Further, traditionally, lay in the icy water. With this method You will never see blue stripes on the overcooked yolk. And the second point, which concerns the quail eggs. Cold water pour in a jar with a screw cap. Sent to water eggs, spin a tight lid and shake. Then you will see how easy it is to clean eggs.

Okay, enough ADO! We have soup! In each plate put 3-4 halves of quail eggs (or 1 half chicken). If in addition to necks, cooked fillet, add a couple slices, season with your favorite herbs and enjoy!

Bon appetit!