everyday recipes

Avgolemono

Avgolemono
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Serving Size: Serves 4
Cooking time: More than 1 hour
Course: Lunch
Favourite flavours: Chicken

Avgolemono
INGREDIENTS

whole chicken, 1.4kg, trimmed, washed, dried
water, 2.5 litres
angel-hair pasta (or similar), 200g, broken
eggs, 2
lemons, 3, juice (200ml)
crispy chicken skin (see tip), mint leaves, to serve
METHOD

  1. Place chicken in a large saucepan. Pour water over (making sure chicken is covered). Bring to boil on high. Reduce heat to low and simmer, covered, 30-40 minutes, until chicken is cooked. Lift chicken out of saucepan, retaining liquid, and transfer to a plate to cool. When chicken is cool enough to handle, remove skin (reserve) and shred meat.

  2. Bring liquid in saucepan to boil, add pasta and shredded chicken, and simmer 8-10 minutes, until pasta is al dente.

  3. Meanwhile, in a jug, whisk eggs and lemon juice together until frothy. Add a couple of ladles of hot soup while whisking. Remove soup from heat. Gradually whisk lemon mixture into soup. Serve sprinkled with crispy skin and mint leaves.



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