Instructions

1. 1

   Rinse the boiling fowl inside and out with cold water, put it into a large pan, cover it with the water and add the 2 tsp of salt. Bring everything to the boil and skim off the foam that rises.

2. 2

   Trim the soup vegetables and cut them roughly, and halve the onion. Add both with the bay leaf, the peppercorns and the nutmeg and let the broth simmer gently over a low heat.

3. 3

   For the Flädle, whisk the flour with the eggs, the milk and the pinch of salt into a smooth, thin batter. Mix in the snipped chives and leave the batter to rest.

4. 4

   Take the fowl out; the meat is done when it comes away from the bone easily and the juices run clear. Pour the broth through a fine sieve and skim off the fat.

5. 5

   Strip the meat from the bones. Cut some of it into cubes and set it aside for the soup; the rest is left over for a chicken salad.

6. 6

   Heat a little of the butter or margarine in a non-stick pan and fry very thin pancakes from the batter one after another, adding more of the remaining butter or margarine as needed.

7. 7

   Let the pancakes cool briefly, roll them up tightly and cut them into fine strips with a sharp knife.

8. 8

   Bring the broth to the boil once more and season it with salt. Put the Flädle and the cubed meat into warmed plates, pour the hot broth over them and scatter with the snipped chives.