GREEK RECIPE: Roast Chicken and Egg Lemon Soup
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For the Soup
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For the Roast
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Place whole chicken in a large kettle with enough water to cover. Add onion, carrot, celery, salt and pepper. Bring to a boil, skim foam and reduce to a simmer covered for about 1.5 hours or until chicken is tender. Remove chicken and set aside. Strain liquid, mash vegetables through a collander and return to stock. Measure 2 Qts. stock and place in a pot. save remaining stock for another use. Bring stock to a boil. Add rice and sitr thoroughly so that kernals do not stick together. reduce to simmer covered for 25 minutes. Remove from flame. Beat eggs in a bowl until fluffy. Slowly add the lemon juice while beating. Slowly add 1 cup of the hot soup mixture while beating. Slowly pour mixture into soup while stirring. Let stand 5 minutes before serving. The soup cannot be reheated.
Meanwhile rub the chicken all over with the butter. Place in a roasting pan with 1.5 cups of water. Place in a pre-heated 450° oven for about 10 -15 minutes or until skin is golden brown. Transfer to a serving platter and let stand for 15 minutes to firm up before carving. Time the two to be ready at the same time.
Serves 6.
