Of all the dishes Clayton grew up with, Clayton thinks avgolemono soup is the most Greek. It’s the classic flavours of lemon and parsley and the way the egg makes the dish so silky smooth. It’s also because this is his gran’s favourite recipe and one he makes as a birthday gift to her.
- 1 free-range chicken
- 2 bay leaves
- 1 handful marjoram
- 1 handful oregano
- 1 handful parsley
- 2 bulbs garlic, crushed
- 500 ml chicken stock
- ⅓ cup rice
- 2 eggs
- 2 tbsp lemon juice
- shredded chicken meat from the carcass
- sea salt and cracked black pepper
- 3 tbsp parsley, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the chicken in a large stockpot and cover with 5 litres of water. Bring to the boil. Add the herbs and garlic.
Reduce heat to low and simmer until the chicken is tender (about 3 hours). Season to taste.
Transfer 500 ml of the stock to another saucepan. Add the rice and increase heat to high. Bring to the boil, then reduce heat to low and simmer for 15 minutes or until the rice is cooked.
Whisk the eggs in a separate bowl, gradually adding the lemon juice and stirring constantly. Add about a ladleful of stock and gently whisk it into the eggs, followed by another. Return the egg mixture to the pan. Shred some chicken from the stock carcass and add to soup. Cook over low heat until the soup starts to thicken, taking care not to let it boil.
Season with salt and pepper. Garnish with the parsley to serve.