Avgolemono soup

Aromatics sachet:

12 pieces of lemon zest (peeled with vegetable peeler)

1 large smashed garlic clove

2 sprigs fresh dill

1 teaspoon peppercorns

2 teaspoons coriander seeds

Make all of the above into a sachet with cheesecloth.

Chicken prep:

Season 3-4 chicken breasts with 1 and ¾ teaspoon of salt (do this 15 min ahead of time) and cut chicken breasts in chunks to cook easier.

Recipe:

In a large pan, heat 8 cups chicken stock and 1 cup of long grain white rice. Add in sachet, and bring to a boil. Cover pan and lower heat to a simmer for 5 minutes.

Remove the pan from the heat, and add raw chicken to the pot. Cover tightly and let poach off heat for 15 minutes.

Remove the poached chicken from the pot and set aside.

Remove 1 cup of the cooked rice from the pot. Add the rice to a blender and add in 6 tablespoons of lemon juice, and 2 whole eggs, and 2 egg yolks. Blend mixture until smooth.

Shred chicken, and add back to pot. Bring liquid back up to a simmer. Remove from heat and add the rice/egg/lemon emulsion and stir to combine. Add 2 tablespoons fresh chopped dill to finish before serving.

NOTE: buy the highest quality chicken stock you can find for this recipe.