1 (3.5-pound) fresh whole chicken
3/4 cup cider vinegar
3 tablespoons crushed dried parsley
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large egg whites, beaten
Rinse chicken with cold water. Place in a large pot with enough water to cover (about 1 gallon). Add vinegar and bring to a boil. Skim the surface, reduce heat and simmer for 1 hour, until chicken is tender.
Remove chicken and cool.
Strain broth. Rinse out pot and add broth.
When chicken is cool enough to handle, shred meat and discard skin and bones. Return meat to broth along with parsley and paprika. Season with salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes.
Drizzle egg whites into pot while gently stirring. Serve warm
Makes 6 servings.