| 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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