Body
For the Broth and Chicken: 1 bunch fresh cilantro 1 bunch fresh dill 1 garlic head, halved crosswise 2½-3 pounds bone-in skin-on chicken legs 10 cups of water 1 large yellow onion, peeled and quartered 1 teaspoon kosher salt 1 teaspoon black peppercorns ½ teaspoon coriander seeds ½ teaspoon red pepper flakes (optional) 1 3-inch cinnamon stick 2 bay leaves For the Soup: 1 pound carrots (about five medium), peeled, halved lengthwise, and cut into ½-inch pieces 1 large yellow onion, coarsely chopped (about 1½ cups) 3 tablespoons salted butter ¼ teaspoon kosher salt ½ cup dry vermouth 1 tablespoon all-purpose flour 6 large egg yolks ¼ cup lemon juice (1 to 2 lemons) Ground black pepper DIRECTIONS Tie the stems of the cilantro and dill into bundles, then trim off the leaves, reserving ¼ cup of each for garnish. In a large pot, combine both sets of stems, the chicken, and the remaining ingredients.