Rosil (Chicken Soup) With Liver Drop Noodles

2 pounds chicken parts (preferably wings and backbone or necks
8 to 10 cups cold water
1 parsley root
1 carrot
1 stalk celery
1 onion-whole
Salt to taste
4 peppercorns
1 bay leaf
1 to 2 teaspoons Maggi Liquid Seasoning

Rinse meat.  Cover with water.  Bring to a boil.  Cook for 5 to 10 minutes.  Pour out all water.  Rinse pot and meat.  Cover meat with fresh cold water.  Bring to a boil.  Do not cook over very high heat, so that it does not boil vigorously.  As soon as it comes to a boil turn down heat considerably.  Cook for about 30 minutes.  Skim if necessary (cook with lid partly on - if lid is on completely or if it boils vigorously, soup will not be clear. Add vegetables and rest of ingredients, with the exception of Maggi).  Add Maggi when soup is ready to serve.  Cook soup for about 1 1/2 hours in total. Strain soup if you want to have a clear broth.

Serve with any cooked noodles or cooked rice.  Add cooked carrots, cut in circles, if you like.  Some finely chopped celery greens or parsley greens may be added to soup.

LIVER DROP NOODLES:

1 egg
4 Tbsp. flour
1 Tbsp. water
1/8 tsp. salt
1 chicken liver, raw

Beat egg.  Add flour, water, salt.  With sharp knife, food chopper or food processor chop the raw liver finely.  Add to the egg mixture.  Beat well to mix. Pour onto simmering soup from a Tablespoon in a thin stream. Cook for 3 to 4 minutes. The shape of the noodle is improved if you pour from high up, from the tip of the spoon.