Recipe - Greek Egg-Lemon Chicken (Agrastada)

1 Chicken, 2 One half lbs
Salted water
5 Eggs
Juice of 1 lemon
Salt and pepper, to taste
One fourth cup Pareve margarine

Place the chicken in a heavy pot. Cover with salted water and bring to a
boil. Cover and simmer One half 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 MCRecipe Digest V1 #547 by "Master Harper
Gaellon" gaellon@inch.com on Apr 3, 1997