Chicken Magiritsa (Chicken and Lemon Soup)

• 12 cups chicken stock
• 1 chicken (3 1/2 pounds)
• Kosher salt and freshly ground white pepper
• 2 bay leaves
• Stems from half a bunch parsley
• Stems from 1 bunch dill
• 1 head garlic, sliced in half
• 10 whole peppercorns
• 3/4 cup avgolemono (see recipe)
• 1/4 cup or more chopped dill leaves
• 1 1/4 cups shredded romaine lettuce
• 1 cup thinly sliced scallions, white and green parts

1. Bring stock to a boil.
2. Season chicken inside and out with salt and pepper and add to the pot.
3. Wrap the bay leaves, parsley and dill stems, garlic and peppercorns in a square of cheesecloth and add to the pot.
4. Return to a boil, adjust heat and simmer, uncovered, until chicken is cooked through, about 45 minutes.
5. Remove chicken and let cool.
6. Discard skin and bones and cut meat into bite-size pieces.
7. Set aside.
8. Strain broth into a pot, discard sachet and set aside 1 cup broth to make the avgolemono.
9. Bring soup to a boil and add chicken.
10. Reduce heat to low.
11. Place 3/4 cup avgolemono in a stainless-steel bowl and slowly whisk in a ladle of hot chicken stock from the pot.
12. When well combined, whisk in a second ladle of hot stock.
13. Slowly whisk this mixture into the soup.
14. Stir in chopped dill.
15. Do not allow soup to boil again.
16. Season to taste with salt.
17. To serve, ladle soup into warm bowls and sprinkle with shredded lettuce and scallions.

chicken stock, chicken, kosher salt, bay leaves, parsley, dill, garlic, peppercorns, avgolemono, dill, shredded romaine lettuce, scallions

Taken from cooking.nytimes.com/recipes/9707 (may not work)