Chicken Soup With Egg-lemon Sauce
Total Time: 7 hrs
Preparation Time: 4 hrs
Cook Time: 3 hrs
Ingredients
- Servings: 6
- 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
Recipe
- 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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