For the broth and chicken:

1 bunch fresh cilantro
1 bunch fresh dill
1 garlic head
2½ to 3 pounds bone-in, skin-on chicken legs
10 cups water
1 large yellow onion, peeled and quartered
2 teaspoons kosher salt
1 teaspoon black peppercorns
½ teaspoon coriander seeds
½ teaspoon red pepper flakes (optional)
3-inch cinnamon stick
2 bay leaves

For the soup:

1 pound carrots (about 5 medium), peeled, halved lengthwise and cut into ½-inch pieces
1 large yellow onion, coarsely chopped (about 1½ cups)
3 tablespoons salted butter
½ teaspoon kosher salt
½ cup dry vermouth
1 tablespoon all-purpose flour
6 large egg yolks
¼ cup lemon juice (1 to 2 lemons)
Ground black pepper

INSTRUCTIONS

To make the broth, tie the stems of the cilantro and dill into bundles, then trim off the leaves, reserving ¼ cup of each for garnish.

Cut off and discard the top third of the garlic head, leaving the head intact. In a large pot, combine both sets of stems, the garlic, the chicken and the remaining broth ingredients. Bring to a boil, then reduce heat to medium-low and simmer for 45 minutes.

Remove and set aside the garlic head.

Transfer the chicken to a plate and cool until easily handled. Shred the chicken into bite-size pieces, discarding the skin, bones and cartilage. Set aside.

To make the soup, strain the broth into another pot or bowl, discarding the sol- ids. Using tongs, squeeze the garlic head into the broth; the tender cloves should easily pop out of their skins. Whisk into the broth. Wipe out the empty pot, then add the carrots, onion, butter and salt. Set over medium-high and cook, stirring occasionally, until the onion is browned, 10 to 12 minutes. Add the vermouth, scraping up any browned bits, and cook until evaporated, 1 to 2 minutes. Add the flour and cook, stirring constantly, for 1 minute. Add 2 cups of the broth and stir until smooth, then add the remaining broth and bring to a simmer.

In a medium bowl, whisk the yolks. Continue whisking while slowly adding 1 cup of hot broth from the pot. Whisk in the lemon juice, then return the mixture to the pot and whisk to combine. Add the chicken and any accumulated juices and cook until just heated through (do not simmer).

Taste and season with salt and pepper. Serve with chopped cilantro and dill leaves. Don’t substitute white chicken meat. Bone-in dark meat is better suited to this recipe. The skin, bones and collagen add flavor and body to the broth, and the dark meat is less apt to dry out.

Milk Street Suppers (Ep 106)