1 chicken, 1½ kilos (3 lbs or 6 oz-4 lbs )
1/2 teacup rice, washed and strained (white)
Wash the chicken well and rub
it with one lemon. Place it in a pot, cover with water and let it boil for
about an hour and a half on medium heat. Add the carrot, the onion, salt and
pepper and continue cooking for some more minutes.
When the chicken is done ,
take it out of the pot. Strain the broth and put it on the fire again. When
the broth begins boiling, add the washed rice and continue cooking for 20
minutes. Remove from heat.
Egg and Lemon Sauce
Make the egg and the lemon
sauce as follows : Beat the eggs, add lemon juice to taste and beat it
together. Pour in,very carefully and slowly, tablespoons of the hot but not
boiling broth, beating at the same time. Add the egg and lemon sauce to the
soup, stirring constantly and rotate the pot a few times.
Sprinkle the individual
servings with chopped parsley and serve immediately.
For 5-6 persons
From Stamatia Kupraiou
Chef of Sarantis Restaurant at Rhodos