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.