Lemon Jelly
August 30, 2017
Beef Consommé
August 30, 2017
Place one 3-lb free-range chicken in a large pot and add enough water to cover it. Bring to a boil and reduce the heat to low, skimming when necessary.

Heat 2 TBS olive oil in a separate pan over medium heat and add 1 onion finely diced. Cook until clear, about 5 minutes. Set aside.

When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside.

Add 2 bay leaves, 1 carrot peeled and quartered, 1 leek, cleaned and quartered, and the reserved onions to the broth and simmer, about 1 hour.

Remove the carrot and leek from the broth and add 2/3 cup Arborio rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.

In a small bowl, beat ½ cup fresh lemon juice and 2 large eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add 1TBS salt and 1 tsp ground black pepper. Serve hot.

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