Pour water into a saucepan, add the sliced portion of chicken (I have chicken legs, which I have divided into the drumstick and thigh). Add 1 onion, cut into 4 pieces, Bay leaf, herbs, pepper, salt and carrots, coarsely chopped. Bring to boil, reduce fire and cook for 25 minutes, periodically removing the foam.

The finished chicken on a platter. Strain the broth from all the roots and onions with carrots. To cast broth 2 cups. Finely chop the onion and fry in a small amount of vegetable oil. Add the onion to the broth. And pepper to taste.

In a pan, place a knob of butter, melt and fry quickly in the flour. Pour left us broth - 2 cups and stir quickly on medium heat, until thick. Pour flour sauce in the broth and on slow fire, bring to a boil. Give to boil for 5 minutes. Do not forget to constantly stir the broth.

Beat the yolks with the vinegar, hops-suneli, turmeric. Remove pan from heat. Slowly pour in the egg yolks, stirring constantly. If you like more full bodied and spicy taste, vinegar can be increased up to 5 tbsp

In a bowl pour the broth, put a piece of chicken. Decorate with finely chopped cilantro.