Avgolemono (Greek chicken soup with egg-lemon sauce)

Ingredients:

• 1 chicken (1.4 kg)
• 2/3 tbsp. arborio rice
• 12 cups of cold water
• 3 tablespoons coarse salt
• 1 leek, peeled and quartered
• 1 carrot, peeled and cut into quarters
• 2 bay leaves
• 3 tbsp. l. olive oil
• 1/2 cup fresh lemon juice
• 2 eggs category CO
• 1 teaspoon ground pepper
• 2 cups finely diced onion (about 1 medium head)

Preparation:

1. Place the chicken in a 6-8 quart saucepan, cover with water, and add 2 tablespoons of salt. Bring to a boil over medium-high heat, then immediately reduce the heat to a simmer and skim off any foam. Add the leeks, carrots, and bay leaves, and continue to simmer until the chicken is cooked through, about 45-60 minutes.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes. Remove from heat.
   
   Remove the chicken from the broth and let it cool. Strain the broth and skim off the fat from the surface. (To make this easier, refrigerate the broth.)
   
   When the chicken is cool enough to handle, remove the meat from the bones and discard the skin. Cut the meat into large cubes and refrigerate until ready to use.
3. Return the broth to high heat, add the rice and onion, and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Add the chicken, reduce the heat, and simmer.
   
   In a medium bowl, whisk together the lemon juice, eggs, and pepper. Pour 2 cups of hot broth into a measuring cup with a spout. While whisking, slowly pour 2 cups of broth into the egg mixture. Pour the egg mixture back into the saucepan and add the remaining tablespoon of salt. Mix well. Ladle into bowls and serve immediately.