My avgolemono

AT A GLANCE

  • Serves 8 people

  • 2 chickens (1.8kg each)
  • 1 onion, coarsely chopped
  • 2 celery stalks
  • 4 garlic cloves, crushed
  • 4 parsley stalks
  • 2 thyme sprigs
  • For shallow-frying: olive oil
  • 3 eggs, lightly whisked
  • 3 lemons, juice only
  • 220 gm (1 cup) risoni
01   Remove skin from chickens and reserve. Combine chickens, onion, celery, garlic, parsley and thyme in a saucepan large enough to fit both birds. Cover with water (about 3 litres), bring to just below the boil over medium heat, skim scum from surface with a slotted spoon, simmer until stock is well flavoured (3 hours). Strain through a fine sieve, discard solids.
02   In a separate saucepan, heat 1cm olive oil to 180C. Coarsely chop reserved chicken skins and fry until crisp and golden (3-5 minutes). Drain on absorbent paper, season to taste, cool then finely chop and set aside.
03   Whisk eggs and lemon juice in a bowl. Add a ladleful of hot chicken stock and blend well with a hand-held blender until the mixture is hot, then return it to the saucepan of chicken stock, taking care not to overheat and curdle the eggs.
04   Meanwhile, in a separate saucepan, cook risoni in boiling salted water until slightly overcooked (5-10 minutes). Add risoni to soup, check seasoning and adjust if necessary, then ladle into serving bowls and top with chicken crackling.

Recipe:

HUGH WENNERBOM , MARY ELLEN HUDSON

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

GLASS OF REFRESHING DRY PROSECCO. , suggested by MAX ALLEN

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