Inspired, yet adapted, from this month’s Cook the Book. The chicken and broth can be cooked a day ahead. With few steps left at this point, you’ll be prepping the avgolemono while reheating your broth when you’re ready to cook for supper.
1 whole chicken (preferably organic, free range), cut in pieces, skin and fat removed
2 Tbls. blended oil (90 percent canola, 10 percent extra-virgin olive)
1 carrot
3-4 lg. garlic cloves, minced
1 lg. stalk celery
1/2 onion, Spanish or sweet finely diced
2 fresh or 3 dried bay leaves
3 lg. sprigs thyme
1 c. dry white wine
1 c. orzo
For the Avgolemono:
3 lg. eggs, at room temperature
4 Tbls. lemon juice
1/2 c. dill sprigs, stems discarded
Kosher or sea salt and freshly ground black pepper
Place chicken in a large stock pot and add water to cover. Bring to a full boil. Skim off any foam that rises to the top. When foam stops, reduce heat, cover soup and simmer until chicken meat is falling off the bone, (depending on weight, about 2 hours or more).
Remove chicken from pot and set aside. Strain broth, return to pot, and bring to a boil. Add orzo, salt, pepper, oregano, and olive oil. Reduce heat, and simmer until orzo is done, approximately 9 minutes. Remove from heat.
While orzo is cooking, bone chicken and cut the meat into smaller bite-size pieces.
To Make Avgolemono: Have all your ingredients at the ready so you can work swiftly. Place egg yolks in a large mixing bowl. Draw off 2 cups of broth from the pot (no veggies, no chicken) and slowly drizzle warm broth over yolks, whisking the entire time. Place egg whites in a food processor and whiz for about 30 seconds until it begins to froth and get foamy. With the mote still running, add lemon juice and whiz for 45-60 seconds longer before adding dill and whizzing for 10-15 seconds more. Season liberally with salt and pepper, to taste. When the mix is fully blended, stir the soup and pour in the egg-lemon mixture slowly. Shake the pot gently to distribute. Do not stir.
Add the chicken meat to the soup and serve at once.
Yield: serves 6-8
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