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Greek Egg-Lemon Chicken (Agrastada)

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Title: Greek Egg-Lemon Chicken (Agrastada)
Yield: 4 Servings
Categories: Chicken, Kosher/meat, Passover

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


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" on Apr 3, 1997

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