RECIPES
Yiayia-approved These tried-and-true Greek recipes are made with deliciously simple ingredients and very little effort Avgolemono (Lemon Chicken Soup) Serves 4
• ½ a free-range chicken • 80g short-grain rice • 2 whole eggs • 2 lemons, juice only • Fresh parsley, chopped
Photos courtesy of stock.adobe.com
Put the chicken in a pot just large enough to fit. Cover with cold water, add a good pinch of salt and bring to the boil. Skim the surface, lower the heat to a slow simmer and cook for 2 hours. Remove the chicken. Pour 1.5 litres of the chicken stock into a pot and add the rice. Cook for 15 minutes until the rice is soft. Shred the chicken, discarding the skin, and add to the soup. Season and keep warm over a low heat. Beat the egg whites until slightly stiff, then beat in the lemon juice. Whisk the yolks and pour them into the egg-white mixture. Remove the soup from the heat, and whisk a ladleful into the egg mixture. Repeat with two more ladles of stock, then pour the mixture back into the chicken soup and stir to combine. Check for seasoning, add more lemon juice to taste, and serve garnished with fresh parsley.
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April 2021 www.arounddb.com
