Receta No-Carb Avgolemono
This modification of a Greek classic tastes great and saves well.
| Tiempo de Prep: |
Greek
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| Tiempo para Cocinar: | Raciónes: 1 |
Ingredientes
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Direcciones
- First you'll need a freshly made chicken stock.
- Take your rotisserie chicken (The wife and I prefer Sam's Club's) and strip the meat from it and set the meat aside.
- Toss the bones into a large (at least 2 gallon) kettle, and add about a gallon of water so the bones are covered.
- Heat the stock to a roiling boil and then immediately lower the temperature to it's lowest setting, cover and let simmer for at least 6 hours.
- At this point, some people like to add spice to flavor the chicken stock, but I recommend a "bland" stock for this recipe.
- At the three hour mark, add more water so that the bones/carcass are completely covered.
- After simmering 6 hours, strain the broth into another kettle/large bowl and throw away the bones. If you want to remove the fat, allow the stock to cool and then scoop the floating fat off the top with a spoon.
- Put the stock back in a stove top safe kettle and heat to a roiling boil and then turn the heat to about 50%.
- Crack all 8 eggs into a mixing bowl (if you have a KitchenAide Mixer, I recommend using it here).
- With a whisk, beat the eggs until frothy.
- Turn off the stove top.
- Slowly temper the stock into the eggs as you're beating the eggs. Again go slowly. (If you go too fast, you'll end up with what looks like egg drop/egg flour soup.)
- Once the eggs are tempered to a point where the mixing bowl is very warm to the touch, introduce the egg/broth mixture slowly back into the broth kettle. The result should look very "creamy".
- Finally, take the chicken meat you set aside, tear it up into bite size pieces and drop the meat into the soup.
- Cut the lemon in half and squeeze lemon juice to flavor.
- Use the salt and pepper to flavor sparingly.