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Oh, Avgolemono!

31 Oct

The challenge of the egg continues. Last night’s challenge was more of a cheat– I had friends over for Avgolemono, a delightful play on the chicken and the egg. It worked well because my dear, sweet husband has a case of the stuck-in-bed, tissues spread about the room, quarantined yuckiness. Of course, this is quite the recipe to stretch a dollar when it needs to be stretched. I’m glad to say this little number fed 5 mouths with plenty to spare. I’ve linked Cat Cora’s version as it is greatly respectable. However, I created the one below. Delish!


In a stockpot, boil 4 chicken thighs until thoroughly cooked. Pull meat from bones and cut into cubes. Set aside. Discard bones, fat, and grizzle. Pour broth into a fat separator. Pour broth back into pot without the fat. If you don’t have a separator, you can refrigerate the broth and skim the hardened fat off the top. Bring broth to a simmer. Add 1 cup of rice. Boil for 30 minutes. Add chicken back to soup. Add another quart of water if needed. In a small bowl whisk 2 eggs. Slowly pour 3 ladles of hot broth into eggs whisking as you pour. If you pour the broth in too quickly the eggs will scramble.  Pour the egg mixture into the stockpot. Add 1/4 cup of lemon juice and salt and pepper to taste.