Greek egg-lemon chicken (agrastada)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken, 2 1/2 lbs | |
| Salted water | ||
| 5 | Eggs | |
| Juice of 1 lemon | ||
| Salt and pepper, to taste | ||
| ¼ | cup | Pareve margarine |
Directions
Place the chicken in a heavy pot. Cover with salted water and bring to a boil. Cover and simmer ½ hr or until chicken is cooked. Remove to a separate plate and cool the chicken. Preheat oven to 350 F. Bone the chicken and place all the meat and skin into a low ovenproof casserole.
Drain off all but ⅔ cup of liquid from the pot. Gradually beat in eggs, lemon juice, salt, pepper and margarine. Pour the sauce over the chicken.
Bake 25 minutes, until golden brown.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988.
Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #547 by "Master Harper Gaellon" <gaellon@...> on Apr 3, 1997
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