1 small chicken (about 1.2kg)
1 Tbsp black peppercorns
6 juniper berries
8 bay leaves
1 head garlic, halved
2 cinnamon sticks
1 parsnip, peeled and chopped
2 carrots, peeled and cut into rounds
2 sticks celery, sliced
4 large potatoes, peeled and diced
1 bunch chives, very finely sliced
Sea-salt flakes and freshly-ground white pepper, to season
6 free-range eggs
1 bunch dill, very finely chopped
Grilled sourdough toast, to serve
Place the chicken, peppercorns, juniper berries, bay leaves, garlic, cinnamon and parsnip in a large saucepan and cover with cold water. Set over a medium heat and bring to a gentle simmer. Cook for 1 hour.
Carefully remove the chicken and allow to cool slightly. Remove the meat, shredding into finely strips. Discard the bones. Strain the soup, then return the liquid to the saucepan.
Add the carrots, celery and potatoes to the soup and cook gently for 30 minutes, until the potatoes are tender, then mix in the chicken and chives. Season with salt and pepper.
Whisk the eggs and dill together, then season with salt. Ladle the soup into warmed bowls, then drizzle the egg mixture in. Serve immediately with grilled sourdough toasts.