Chicken Soup With Avgolemono Sauce
|Stewing hen||5 Pound (Ready To Cook)|
|Rice/Fide / kritharaki||1 Cup (16 tbs)|
Wash hen and place in heavy kettle.
Cover with boiling water and add peppercorns, carrot, onion, and celery stalk.
Cover and simmer over low heat for 2 to 4 hours, or until hen is tender, adding salt to taste during last hour of cooking.
Strain broth and remove extra fat.
Add rice, fide, or kritharaki and continue to cook until rice or pasta is tender.
Remove broth from heat and wait for boiling to stop.
Add either of the avgolemono sauces below according to directions.