Chicken soup

Preparation:

Preparation: Empty the chicken and flame it. Clean it of any feathers, wash it carefully under running water and let it drip. Clean and wash the vegetables. Melt the butter over very low heat in a large saucepan, add the flour, mix and, keeping the flame to a minimum, let it foam for a few seconds then remove the saucepan from the heat. When the mixture has cooled down, add two liters of hot water, stirring with a whisk so that no lumps are formed. Put the saucepan back on the heat, add salt and add the meat extract, carrots, celery, parsley and the onion pickled with cloves. Also add the chicken, cover and, when it starts boiling again, adjust the heat to low and continue cooking for about an hour and a half until the meat is cooked and almost detached from the bones. Pull up the chicken with a slotted spoon, skin it and bone it by hand. Keep the two breasts aside and put the rest of the meat in the mixer glass. Add a few tablespoons of the cooking broth and blend until you obtain a smooth puree which you will pour into a saucepan. Dilute it with all the cooking broth passed through a sieve and adjust the salt. Flavor the soup with a little grated nutmeg and add the chicken breast cut into strips, then heat it up and pour it into the bowl. Serve it very hot. If you like, after removing it from the heat, you can tie the soup with a few spoonfuls of milk cream.