Soup and Chicken Dinner in One
|Chicken||5 Pound (1 Bird)|
|Celery rib||1 , cut in half|
|Yellow onion||1 Large, cut in half|
|Carrot||1 , cut in half|
|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)|
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.