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Avgolemono


1 Whole chicken
Enough water to cover chicken
1 1/2 lemon (fresh)
1 1/2 cups uncooked rice or orzo (rosemarina)
3 eggs
Salt to taste

Boil chicken, skimming residue from broth, keeping water level over chicken at all times. Remove chicken from broth and let cool. Remove skin from chicken and tear white meat into small pieces. Replace chicken pieces into broth and salt to taste. Add rice or orzo to broth and cook until tender. Remove from heat. Beat 3 egg whites until stiff. Add egg yolk to stiffened egg whites and beat. Add juice from 1 1/2 lemons to egg mixture, beat again. While stirring soup briskly pour in egg mixture. You should have a lemon foam on top of soup. Serve immediately.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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