Chicken soup

Method

1. Put the chicken in a large pot, cover it with the cold water and bring it slowly to the boil. Skim the foam carefully for the first ten minutes — starting from cold and skimming patiently is what keeps the broth clear.
2. Add the whole onion, the bay, the peppercorns and the salt. Lower the heat until the surface barely trembles, and cook for an hour and a half. A rolling boil emulsifies the fat and clouds the soup.
3. Lift the chicken out, let it cool enough to handle, and strip the meat from the bones in bite-sized pieces. Strain the broth and skim the fat from the top.
4. Return the broth to the pot with the carrot, parsley root and celeriac and simmer fifteen minutes, until the vegetables are tender but still holding their shape.
5. Add the tarana and cook for about eight minutes, until soft. Return the chicken meat and let it heat through.
6. Beat the eggs with the lemon juice in a bowl. Ladle in hot broth a spoonful at a time, whisking constantly, until the bowl is warm.
7. Take the pot off the heat and pour the egg mixture back in a thin stream, stirring. It must not boil after this, or the egg curdles into threads.
8. Season, stir in the parsley and serve at once with bread.