Place your chicken whole in a deep pot with your carrot, celery, brown onion, coriander seeds, lemon peel and water. Make sure your chicken is submerged and put lid on pot. Place on high heat and bring to a high boil. Once high boil is reached lower to a high rolling simmer and keep lid on for 20 minutes before removing and cooking for another 25 minutes. Salt as you go to taste, but you’ll need a fair bit so be liberal with it.
Once you’ve hit your 45 minutes, pour contents through a strainer into a medium pot. Toss your aromatics, but keep your chicken. Place in bowls in fridge to cool down so it’s easier to shred.
Wash your long grain rice throughly before putting into your strained stock pot and place onto medium high heat. Bring to a boil before before leaving on a gentle simmer.
Whilst your rice cooks in a clean pot, add your 3 eggs. Whisk them together before adding your lemon juice and whisk those together. Place on a low heat next to your ricecooking unstuck pot and continue whiching and adding a ladle of chicken stock a bit at a time to emulsify your lemon egg mixture. Don’t worry if your ladle catches a bit of rice as you’re doing this, it’ll all come together in the end. Also be careful to do this slowly, as not to curdle the egg. Keep adding your broth for around 6-8 ladles, before adding the entire mixture into your lemon and egg pot.
Cook on low heat for 3-4 minutes or until your rice has the perfect soft bite. Take your chicken out of the fridge and quickly shred it (using a fork or your fingers) off the bone and into your avgolemeno. Mix all together and gently heat if necessary. Finsh with fresh dill, cracked black pepper, salt to taste and a drizzle off EVOO.
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