Chicken Soup with Egg-Lemon Sauce |
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Prep Time: 240 Minutes Cook Time: 180 Minutes |
Ready In: 420 Minutes Servings: 6 |
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This recipe is featured in the book The Foods of the Greek Islands . Ingredients:
1 (4 lb) free-range chicken, quartered |
3 lbs chicken backs, necks,and/or wings |
1 large onion, halved |
2 medium carrots, peeled and quartered |
2 bay leaves |
2 tablespoons salt |
10 -12 whole peppercorns |
2 tablespoons olive oil |
5 scallions, thinly sliced |
1 cup chopped fresh dill |
2/3 cup medium grain rice, such as arborio |
2 large eggs |
4 -6 tablespoons freshly squeezed lemon juice |
salt |
freshly ground black pepper |
Directions:
1. Place the chicken and cover parts in a large pot and add water to cover.
2. Bring to a boil, skim off the foam and reduce the heat to low.
3. Add the onion, carrots, bay leaves, salt, and peppercorns.
4. Cover and simmer for 2 hours, adding a little more water as needed, until the chicken starts to fall from the bones.
5. Transfer the chicken quarters to a large plate.
6. Remove the meat and cut half of it into bite-sized pieces; cover and refrigerate.
7. Refrigerate the remaining chicken for another use.
8. Strain the stock, discarding the solids, and refrigerate it for a few hours, or until the fat congeals on top.
9. Remove and discard most of the fat.
10. In a large pot, heat the oil and saute the scallions over medium heat for 3 to 4 minutes, or until soft.
11. Add 1/2 cup of the dill and saute for 2 minutes more.
12. Add the rice, reduce the heat to low and simmer for 20 minutes, or until the rice is tender.
13. In a medium bowl, whisk the eggs, 1/4 cup lemon juice, and 2 tbs water.
14. Whisking constantly, slowly pour about 3 cups of the hot stock mixture into the eggs.
15. Slowly pour the egg mixture into the pot, whisking constantly to prevent the eggs from curdling.
16. Add the chicken and the remaining 1/2 cup dill.
17. Taste and adjust the seasonings with lemon juice,salt, and/or pepper.
18. Simmer for 2 to 3 minutes more; do not boil.
19. Serve hot.
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