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Ingredients
- 1 each chicken, whole
- 4 1/2 quarts water
- 1 x salt to taste
- 2 cups rice uncooked
- 3 x lemon juice
- 5 large eggs
- 1 x salt and black pepper
Method
- Place chicken, water, and desired amount of salt in heavy pot.
- Bring to boil.
- Reduce heat and simmer for approximately 1 1/2 to 2 hours, skimming foam off top as necessary.
- Add more water, as necessary, so you will end up with 3 quarts of chicken stock.
- Remove chicken and set aside for later use.
- Strain chicken stock into clean saucepan, reserving 3 cups.
- Bring stock in saucepan to boil.
- Add rice and bring back to boil.
- Reduce heat and simmer for 30 minutes or until rice is soft.
- In a large measuring cup, place lemon juice with one cup of reserved chicken stock.
- Set aside.
- In large mixing bowl beat eggs on high speed for 4 minutes.
- Reduce speed to medium and continue beating while you slowly add lemon juice and stock mixture.
- Into same mixture, pour 2 cups of reserved chicken stock slowly, while continuously mixing.
- Turn mixer off.
- Pour egg and lemon mixture slowly into saucepan of rice and stock, stirring continually.
- Continue to stir for one minute while soup cooks.
- Remove from heat.
- Salt and pepper to taste.
- Serve hot.
