| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Chicken, Kosher/meat, Passover | 4 | Servings |
INGREDIENTS
| 1 | Chicken, 2 1/2 lbs | |
| Salted water | ||
| 5 | Eggs | |
| Juice of 1 lemon | ||
| Salt and pepper, to taste | ||
| 1/4 | c | Pareve margarine |
INSTRUCTIONS
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" <gaellon@inch.com> on Apr 3, 1997
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