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Soup And Chicken Dinner In One

Fettuccine.Inn's picture
Ingredients
  Chicken 5 Pound (1 Bird)
  Water 2 Quart
  Celery rib 1 , cut in half
  Yellow onion 1 Large, cut in half
  Carrot 1 , cut in half
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Potatoes 12 Small, steamed
  Garlic 2 Clove (10 gm), pressed (Put Through The Garlic Press)
  Olive oil 2 Tablespoon
  Dry oregano 1⁄2 Teaspoon
  Orzo/Other small pasta 1 Cup (16 tbs) (Kritharaki)
  Eggs 2 , separated
  Lemon juice 1 Tablespoon (Extracted From 1 Whole Lemon)
Directions

Place the chicken in a soup pot, cover it with water, add the celery, onion, carrot, salt, and pepper.
Poach at a simmer for 1 hour with the cover propped with a wooden spoon, skimming off any scum that forms.
Take the chicken from the stock (reserve the stock) and place it in a roasting pan.
Blend the garlic, olive oil, and oregano well; with your hands rub this over the chicken.
Pour about 1/3 cup of the stock into the roasting pan.
Arrange the potatoes around the bird; cook in a preheated 400-degree oven 40 minutes, or until the bird is brown and tender and the potatoes are brown.
Strain the chicken stock and discard the vegetables.
Bring 5 cups of the stock to a boil, and cook the pasta in it until al dente.
Do not overcook.
In a bowl, beat the egg whites until stiff.
Add the yolks, beat until blended, then slowly add and beat in the lemon juice.
Gradually stir in 1 cup of the hot stock (from the pasta pot).
Return this mixture to the pasta pot, stirring rapidly until well mixed.

Recipe Summary

Course: 
Main Dish
Method: 
Roasted
Dish: 
Soup
Ingredient: 
Chicken

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