Awgolemono

Ingredients

• 2 litres of chicken broth
• 25 grams of rice
• 3 egg yolks
• 2 lemons
• salt
• 1 chicken
• 1 carrot
• 1 onion
• 1 turnip
• whole peppercorns
• Juniper berries

Bring the cold broth to a boil to remove impurities and then filter it through a cloth. Pour the broth into a pot and bring it to a boil. Add the uncooked rice and simmer for 20 minutes.

Whisk the egg yolks with lemon juice, then add a little broth while continuing to whisk. Then, pour this mixture into the broth, stirring constantly, and heat over high heat, but do not let it boil.

Can be served hot or cold.

Chop the onion into slices and sauté in a pan. Then, place it in a pot with the cleaned chicken, adding the carrots, celery, a few peppercorns, and a few bay leaves. Cover with hot water, salt, and simmer over low heat under a lid until the chicken is cooked through. Remove the chicken and strain the broth.

The cooked rice is placed in a pot, covered with broth. After bringing to a boil, blend, then cover and simmer over low heat for another 20 minutes. Finally, remove from the heat.

In a separate bowl, gradually add the lemon juice (whisking constantly), then slowly pour in the broth, one spoonful at a time, until a smooth mixture is achieved.

While constantly stirring, slowly pour the mixture into a pot containing the remaining broth and rice, and heat over low heat for 2 minutes, without ever bringing the mixture to a boil.