Avgolemono Recipe

• 1 whl chicken
• 2 1/2 quart water
• 1 Tbsp. black peppercorns
• 1 x carrot cut into 2" pcs
• 1 stalk celery cut into 2" pcs
• 1 x onion -- quartered salt -- to taste
• 1 c. long-grain white rice Avgolemono Sauce
• 3 x Large eggs
• 1 x juice of two lemons

1. Wash chicken and place in a large pot, or possibly Dutch oven and cover with water.
2. Add in peppercorns, carrot, onion and celery.
3. Simmer over low to medium heat, covered, for 2 hrs.
4. Taste for salt and add in as needed.
5. Remove chicken and set aside to cold.
6. Strain broth and skim as much fat as possible.
7. Add in rice to broth and cook till tender, about 20 min.
8. When chicken is cold sufficient to handle remove skin and meat from bones.
9. Throw away skin and bones.
10. Shred chicken and add in to broth.
11. In a small mixing bowl beat Large eggs well gradually introducing the lemon juice.
12. Temper the mix by slowly mixing in two c. of the warm chicken broth.
13. After egg mix is tempered, pour into broth, stirring briskly.
14. Simmer till slightly thickened.

chicken, water, black peppercorns, carrot, celery, onion, longgrain white rice, eggs, lemons

Taken from cookeatshare.com/recipes/avgolemono-72287 (may not work)