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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the chicken and cover parts in a large pot and add water to cover. | 2. Bring to a boil, skim off the foam and reduce the heat to low. | 3. Add the onion, carrots, bay leaves, salt, and peppercorns. | 4. Cover and simmer for 2 hours, adding a little more water as needed, until the chicken starts to fall from the bones. | 5. Transfer the chicken quarters to a large plate. | 6. Remove the meat and cut half of it into bite-sized pieces; cover and refrigerate. | 7. Refrigerate the remaining chicken for another use. | 8. Strain the stock, discarding the solids, and refrigerate it for a few hours, or until the fat congeals on top. | 9. Remove and discard most of the fat. | 10. In a large pot, heat the oil and saute the scallions over medium heat for 3 to 4 minutes, or until soft. | 11. Add 1/2 cup of the dill and saute for 2 minutes more. | 12. Add the rice, reduce the heat to low and simmer for 20 minutes, or until the rice is tender. | 13. In a medium bowl, whisk the eggs, 1/4 cup lemon juice, and 2 tbs water. | 14. Whisking constantly, slowly pour about 3 cups of the hot stock mixture into the eggs. | 15. Slowly pour the egg mixture into the pot, whisking constantly to prevent the eggs from curdling. | 16. Add the chicken and the remaining 1/2 cup dill. | 17. Taste and adjust the seasonings with lemon juice,salt, and/or pepper. | 18. Simmer for 2 to 3 minutes more; do not boil. | 19. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
range chicken	1		quartered free	403.4676	0.0	89.7602	2.2667
chicken back	3			4340.8841	0.0	191.1894	391.0878
onion	1	halved		-	-	-	-
carrot	2		peeled quartered	50.02	11.6876	1.1346	0.2928
bay leaf	2			-	-	-	-
salt	2	tablespoons		-	-	-	-
peppercorn	10 -12			0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
scallion	5		sliced	160.0	36.7	9.15	0.95
dill	1	cup	chopped	307.44	55.6114	16.1078	14.6563
grain rice	2/3	cup		403.4676	0.0	89.7602	2.2667
egg	2			143.0	0.72	12.56	9.51
lemon juice	4 -6	tablespoons	squeezed	0.0	0.0	0.0	0.0
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.