• T.O.H. Daily Recipe - 414

    From Dave Drum@1:2320/105 to All on Tue Apr 23 17:51:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Greek Lemon Chicken Soup (Avgolemono)
    Categories: Poultry, Vegetables, Rice, Citrus
    Yield: 5 Servings

    4 c Water
    2 lb Bone-in, skin-on chicken
    - thighs and/or legs
    1 md White onion, quartered
    2 lg Carrots; in chunks
    2 Ribs celery; in chunks
    2 Bay leaves
    1/4 c Long-grain white rice;
    - rinsed, drained
    1 Egg white; room temp
    3 Egg yolks; room temp
    1 tb Lemon zest
    1/4 c Lemon juice
    1 ts Salt
    1/2 ts Pepper
    Fresh parsley, dill &
    - oregano; garnish (opt)
    Fresh lemon zest; garnish
    - (opt)

    PREPARE THE CHICKEN BROTH: In a large soup pot, combine
    the water, chicken, onion, carrots, celery and bay
    leaves. Bring to a boil over medium-high heat and then
    reduce to a simmer. Let cook for 2-3 hours, skimming
    foam from the top, as needed, until a rich chicken broth
    forms. (Learn more about making chicken broth, if this
    is new to you.)

    After 2-3 hours, discard the veggies and bay leaves and
    remove the chicken from the broth. Separate the chicken
    meat from the skin and bones, shred and set aside.

    Step 3: Cook the rice Remove 1 cup of broth from the
    stockpot and set aside. Then, bring the remaining broth
    back to a boil and add the rice. Reduce to a simmer and
    cook the rice until tender, about 15-20 minutes.

    EDITOR'S TIP: You may be tempted to skip rinsing your
    rice, but please, don't. Rinsing the rice removes
    surface starch from individual grains, which can cause
    them to become gummy as they cook and clump together.
    For fluffy rice with a better texture, always rinse!

    PREPARE THE AVGOLEMONO: While the rice cooks, prepare
    the avgolemono. In a stand mixer fitted with a whisk
    attachment, beat the egg whites to soft peaks; it will
    take 2-3 minutes.

    Then, add the egg yolks and beat for another 1-2 minutes
    until frothy. Slowly add the lemon juice and zest and
    stir to combine. Then, temper the lemon-egg mixture by
    gradually adding the reserved cup of hot broth to the
    mixer in a slow, steady stream while whisking
    continuously. Continue to beat the mixture until
    well-blended; 1-2 minutes.

    ADD AVGOLEMONO TO SOUP: Slowly transfer the avgolemono
    to the pot of broth and fully cooked rice on the stove.
    Stir to combine and then bring the soup to a simmer. Add
    salt and pepper and cook for 10-12 minutes, or until the
    soup thickens.

    Ladle the soup into bowls and top with a bit of the
    reserved shredded chicken, if desired. Garnish with
    fresh parsley, dill, oregano and lemon zest, and serve
    with crusty bread.

    NOTE: You can save a lot of time by opting for a
    high-quality store-bought chicken broth rather than
    making your own. Simply pick up this recipe at Step 3
    if using store-bought broth.

    Lauren Habermehl, Pewaukee, Wisconsin

    Makes: 4 - 6 servings

    RECIPE FROM: https://www.tasteofhome.com

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