1/2 cup corn oil
3 cups chicken broth
1 cup water
1 teaspoon dried orange zest
8 cooked chicken breast halves
8 eggs
8 whole cloves
In a saucepan, heat the corn oil, remove the chicken skin and cut into cubes. Remove the cloves, then transfer to a medium saucepan and smash flesh into the center of the cube. Allow it to cook, allowing the clay to adopt a trobjack shape. Stir eggs and puree into the chill canister of broth. Pour the broth mixture over the chicken cubes, stirring well. Return the chicken to the broth canister. Cover and refrigerate until serving.
⭐ ⭐ ⭐ ⭐ ⭐