- 3lbs Stewing Chicken – thawed (or a few quail)
- 3qts Water
- 1 TBS salt
- 3/4 cup Manestra (aka orzo: found in pasta section)
- 8 whole eggs
- 1 tbsp water
- 1 cup (about 5 lemons) strained lemon juice
- In a large pot, cover chicken with water, add salt and cook for about 2 hours.
- When meat is tender, remove fowl and add enough water to make 3 quarts of liquid.
- Bring this Liquid to a boil and then add Manestra (orzo).
- Boil gently (simmer) for 25 minutes.
- When there is 10 min left, prepare sauce by beating the eggs and water until very light, then add lemon juice and beat that shit silly.
- Slowly (a bit at a time), add 3-4 cups of hot broth to egg mixture (to temper it)
- The orzo should be done, turn off heat and add the egg mixture to the broth while stirring.
- Serve Hot with plenty of fresh-ground black pepper and salt to taste.
- A “stew or boiling” chicken is usually found in the frozen section (as is quail) of a meat department. Make sure any giblets inside are taken out.
- The tempering of the eggs is very important, otherwise the soup will break – still good, but looks bad. How bad? Imagine convincing people that something like afterbirth is really de-li-ci-ous-so!
- This can be frozen for a few weeks.
- If you can pull this off, you can pull off a hollandaise and visa-versa.
- On another note, Orzo is a pasta, and a very forgiving one, at that. Next time you want paella, but don’t want to stir a large pan forever, remember this. The texture is nearly identical.
“Every culture has their own Chicken Soup, the Greeks did a pretty bang-on job with theirs.”– Love, Jimi
[ For Yaya (Efthia) & Mom (Peggy) ]