Chicken Broth with Liver Dumplings

01Method

1. 1

   Place the chicken carcass and vegetables in a large pot, cover with cold water, and simmer over low heat until the meat is tender.

2. 2

   Strain the finished broth through a colander, pick the meat off the bones, and cut the vegetables into pieces.

3. 3

   Run the chicken livers through a meat grinder, then mix in the egg, marjoram, crushed garlic, breadcrumbs, and softened butter until well combined. Season with salt and pepper.

4. 4

   Shape the liver mixture into small dumplings and cook them in salted water or directly in the hot broth.

5. 5

   Work the flour, egg, water, and salt into a fairly stiff dough and roll it out into a thin sheet. Leave it out to dry for a few minutes.

6. 6

   Cut the dried sheet into thin strips — add the homemade noodles to the soup and cook briefly.