Howtowdie with Drappit Eggs

Ingredients

• 1 whole chicken, approximately 1.5 kg (3.3 lbs) 1 whole chicken, approximately 1.5 kg (3.3 lbs)
• 2 liters (8 cups) chicken broth 2 liters (8 cups) chicken broth
• 2 onions, chopped 2 onions, chopped
• 2 carrots, chopped 2 carrots, chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon black pepper 1 teaspoon black pepper
• 6 eggs 6 eggs
• 100 ml (1/2 cup) heavy cream 100 ml (1/2 cup) heavy cream
• Salt, to taste Salt, to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 20g (7g saturated)
• Carbohydrates: 8g (3g sugars)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine the chicken, chicken broth, onions, carrots, celery, garlic, bay leaves, dried thyme, and black pepper. Bring to a boil over medium-high heat.
2. 2.
   Reduce the heat to low and simmer for approximately 1 hour, or until the chicken is cooked through and tender.
3. 3.
   Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces and discard the bones.
4. 4.
   In a separate pot, strain the broth to remove any solids. Return the strained broth to the stove and bring to a gentle simmer.
5. 5.
   Crack the eggs into individual small bowls or ramekins. Slowly pour the eggs, one at a time, into the simmering broth. Poach the eggs for approximately 3-4 minutes, or until the whites are set but the yolks are still runny.
6. 6.
   Using a slotted spoon, carefully remove the poached eggs from the broth and set aside.
7. 7.
   Stir in the heavy cream into the broth and season with salt to taste.
8. 8.
   To serve, divide the shredded chicken among serving bowls. Ladle the creamy broth over the chicken and top each bowl with a poached egg.
9. 9.
   Garnish with freshly chopped parsley, if desired. Serve hot and enjoy!

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use a free-range or organic chicken. Remove the skin before shredding the meat.
• Eggs — Use fresh eggs for optimal poaching results. Crack each egg into a separate bowl before adding it to the simmering broth to ensure the yolk remains intact.

Tips & Tricks

• To add a smoky flavor, you can include a smoked chicken or turkey leg in the broth while simmering.
• For a heartier meal, serve the Howtowdie with Drappit Eggs over mashed potatoes or with crusty bread on the side.
• Feel free to customize the seasoning by adding other herbs and spices, such as rosemary or paprika, to suit your taste preferences.
• If you prefer firmer poached eggs, cook them for an additional minute or two in the simmering broth.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently on the stovetop, adding a splash of broth or water to maintain the desired consistency.

Serving advice

Serve the Howtowdie with Drappit Eggs in individual bowls, ensuring each serving has a generous amount of shredded chicken, a poached egg, and a ladleful of creamy broth. Garnish with freshly chopped parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, place a sprig of fresh thyme or a bay leaf on top of each serving. Serve the dish with a side of crusty bread or Scottish oatcakes for a traditional touch.