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Title: Greek Egg-Lemon Chicken (Agrastada) Categories: Chicken, Kosher/meat, Passover Yield: 4 Servings 1 Chicken, 2 1/2 lbs Salted water 5 Eggs Juice of 1 lemon Salt and pepper, to taste 1/4 c Pareve margarine Place the chicken in a heavy pot. Cover with salted water and bring to a boil. Cover and simmer 1/2 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 2/3 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" |