Greek Egg-lemon Chicken (agrastada)

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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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