Chikhirtma

Place the chicken in a large pot, cover with water, add the bay leaf and a pinch of salt. Bring to a boil, skim off the foam, and simmer over low heat for 45–60 minutes, until the meat is tender.

Remove the chicken, separate the meat from the bones, and cut into serving pieces; season the meat with salt. Strain the broth, measure out about 1.5 L, and keep it hot.

Finely chop the onion and sauté it in butter over low heat for 8–10 minutes, until softened but not browned.

Whisk the flour into 100 ml of warm chicken broth until smooth, with no lumps. Add this mixture to the onion, stir, then pour in the remaining broth in a thin stream and cook for 10 minutes, stirring.

Beat the eggs with the wine vinegar. Gradually whisk in about 500 ml of the hot broth, stirring constantly so the eggs warm through without curdling.

Remove the pot from the heat and slowly whisk the egg mixture into the broth, stirring constantly. Do not let the soup boil, or the egg will curdle.

Return the chicken pieces to the pot, season with black pepper and cinnamon, and warm through for 2–3 minutes. Stir in the chopped cilantro, let the chikhirtma rest for 5 minutes, and serve hot.