INGREDIENTS
1 whole chicken, 3-4 pounds
¾ cup of medium grain rice
2 eggs, room temperature
2 lemons, juiced
Salt, to taste
Pepper, to taste
Italian parsley, for garnish, optional
DIRECTIONS
Step 1
Place raw chicken in a pot and fill with enough water to cover. Bring to a boil then simmer for 45 minutes to 1 hour, until the chicken is cooked through. Diligently skim the top of scum every 10-15 minutes for a clear and better tasting broth.
Step 2
Once the chicken is cooked, remove it from pot and add rice. Cook on low for 20 minutes until the rice is soft. Meanwhile, shred the chicken into small pieces and separate the egg yolks from the whites.
Step 3
In a medium sized bowl, whisk the egg whites and lemon juice until frothy. Stir in the yolk until thoroughly combined.
Step 4
A tablespoon at a time, gradually ladle some of the hot broth into the lemon egg mixture, and slowly start to whisk together. This tempering process is crucial, as we don’t want to scramble the eg
Ingredients:
16 oz. navy beans 2 bay leaves 1 Tbs. olive oil 1¼ lb. hot Italian sausage links, casings removed 1 medium onion, cut into ½-inch dice 3 medium carrots peeled, cut into ½-inch dice 2 stalks celery, cut into ½-inch dice 3 cloves garlic, minced 6 sprigs thyme, tied in a bundle with kitchen string 1 head escarole lettuce, roughly chopped
Directions:
Active: 20 mins Total time: 14 hrs, 20 mins Yield: 6 servings Pour beans into large dutch oven and sort through to remove pebbles or debris. Fill pot with enough water to cover beans by about 2 inches. Put lid on pot and set aside 8 hours or overnight. Drain water from beans and refill pot with fresh water - again, so tit's about 2 inches above reconstituted beans. Add 2 bay leaves to pot and bring to a boil. Reduce heat to simmer, cover and cook 45 to 50 minutes on low simmer. Turn off heat and let beans sit in pot, covered. Meanwhile, over medium high heat add olive oil to large skillet. When oil is hot, add sausage and b
Salt and vinegar is a classic combination – but, while crisps may deliver on the flavour front, they don’t offer any health benefits. For a snack that will still hit the spot, empty a drained tin of chickpeas into a pan, add a pinch of salt and pour over enough white wine vinegar to cover, plus a little more. Bing to the boil for just 30 seconds, then remove them from the heat, cover and set aside. After half an hour, drain your chickpeas, lay them out on a baking sheet, drizzle with a little olive oil, and add a sprinkle of salt. Finally, roast for 20 minutes at 200°C (400°F), shake the tray, then roast for another 10-15 minutes until golden.