AVGOLEMONO

SERVES 4 PREP 15 MINS COOK 1 HOUR 45 MINS PER SERVE 3510kj COST $$$

1.8kg whole chicken, cleaned 4 cups water ½ tsp cayenne pepper 1 cup risoni 4 eggs F ¼ cup lemon juice F 50g butter, cubed F 3 green onions, thinly sliced, plus extra, to serve F poached eggs (see below), chargrilled bread, to serve 1 In a large saucepan, bring chicken, water and cayenne to the boil on high. Reduce heat to low. Simmer, covered, 1 ½ hours until chicken is cooked through. Remove chicken from stock. When cooled enough to handle, remove and discard skin and bones. Shred meat and reserve. 2 Add risoni to simmering stock. Cook 5 minutes until just tender. 3 Whisk eggs and lemon juice together in a bowl. Ladle 2 cups stock into mixture, whisking well. 4 Pour egg mixture into soup. Simmer 10 minutes, stirring occasionally, until thickened slightly. Whisk in butter. Return shredded chicken to pan and stir through green onion. Season to taste. 5 Serve soup with poached eggs, bread and extra green onion.