Broth from a turkey with tagliatelle Recipe pavlentij

• 1/4 turkeys or chicken meat
• 1 onion (average size)
• 1 carrot (average size)
• 3 bay leaves
• 10 peas of pepper black (not fragrant)
• 3 chicken eggs
• 5 tangles noodles house (Tagliatelle)
• 1/2 bunches of greens (fennel/parsley)
• olive oil
• salt

1. Wash out meat, clear a bulb and make an incision it cross-wise to the middle.
2. Clear a carrot.
3. All it put in a pan and fill in with water, add a bay leaf and pepper peas.
4. Cook it for 1 hour on small fire as will begin to boil start to skim, (that the broth was transparent).
5. After meat has reached readiness, get all from a broth: meat, a bulb and a carrot.
6. Touch meat from bones and divide into small slices and return it back in a broth.
7. Slice carrot to ringlets and also return in broth.
8. Thrown out a onion.
9. And boil broth even 10-15 minutes.
10. The broth is ready.
11. Boil water, add a teaspoon of an olive oil and salt to taste.
12. Then throw tagliatelle.
13. Cook until readiness.
14. Reject noodles in skimmer and wash out its with warm water.
15. Add a butter.
16. Boil three hard-boiled eggs 10-15 minutes.
17. And clear them.
18. In a plate put tagliatelle, one egg cutted on four parts, fill in with a broth with meat and carrot slices.
19. The fresh greens are cut, and fall down in the plate centre.

chicken meat, onion, carrot, bay leaves, pepper, chicken eggs, tangles noodles, parsley, olive oil, salt

Taken from www.chowhound.com/recipes/broth-turkey-tagliatelle-11352 (may not work)