|It really disturbs me that the place mat isn't centered, but this was the only pic I took of the soup.|
1 2.5-3 lb chicken
2 quarts water
1 head of garlic, peeled and smashed
2 Tbsp apple cider vinegar or white balsamic vinegar
1 tsp salt
4 eggs separated
4 lemons, juiced
Clean chicken and remove bag of inner bits. (Save them for another recipe.) Put chicken in crock pot with 2 quarts of water and cook on high for 2-4 hours. When chicken is cooked, remove it from pot and separate the meat from the bones and skin. Put chicken meat in the fridge for later; put bones and cartilage back in the crock pot. Add vinegar, 1 tsp salt, and garlic and cook for 12 or more hours on low.
When broth is done, strain out bones and garlic. If you're not making the soup right away, refrigerate the broth until you're ready to cook it. If you are making the soup right away,chop up the chicken very fine, almost shredded and put the chicken back in the crock pot and heat on low or warm.
Separate the eggs. in a large mixing bowl, beat egg whites until stiff peaks are formed, add in yolks and continue to beat. Slowly add lemon juice. Add lemon-egg mixture to soup and mix it all together. the creamy egg mixture will float on top. add more salt and pepper, serve warm.