Boiled chicken with potatoes in Bashkir

I disassemble the chicken carcass into portions and boil it on a quiet fire in a small amount of water. In the same saucepan I put carrots with straws, lavrushka and season it all with pepper and salt. About twenty to thirty minutes later, I pour diced potatoes into the same place. Without wasting time, fry the onion in butter until golden brown and add it to the brew when both chicken and potatoes are completely ready. About this food in general it is difficult to say that it is the first or the second. The consistency resembles a very thick soup, but you can treat it as a kind of roast in gravy. But whatever you call it and do not serve it to the guests in any turn, boiled chicken with potatoes in Bashkir is an excellent hearty dish that quenches even the wildest appetite after a whole day of hard work. I learned the culinary recipe of this masterpiece of Bashkir cuisine from an old encyclopedia on home economics, the reading of which is a very fascinating activity, because there is literally everything there: from tips on minor repairs to family psychology. Although, of course, the culinary section is the most fascinating, because many of the relatively old culinary recipes have already been forgotten and displaced from the kitchen by newfangled dishes.