Serves 4Cooking time:
More than 1 hourCourse: LunchFavourite flavours: Chicken
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whole chicken, 1.4kg, trimmed, washed, dried
water, 2.5 litres
angel-hair pasta (or similar), 200g, broken
lemons, 3, juice (200ml)
crispy chicken skin (see tip), mint leaves, to serve
TOP TIPFor crispy chicken skin, heat 1 tablespoon oil in a medium frying pan on high. Add sliced chicken skin. Season with salt. Cook, turning frequently, until crisp and golden brown. Drain on paper towel. Cool, then crumble.
- Place chicken in a large saucepan. Pour water over (making sure chicken is covered). Bring to boil on high. Reduce heat to low and simmer, covered, 30-40 minutes, until chicken is cooked. Lift chicken out of saucepan, retaining liquid, and transfer to a plate to cool. When chicken is cool enough to handle, remove skin (reserve) and shred meat.
- Bring liquid in saucepan to boil, add pasta and shredded chicken, and simmer 8-10 minutes, until pasta is al dente.
- Meanwhile, in a jug, whisk eggs and lemon juice together until frothy. Add a couple of ladles of hot soup while whisking. Remove soup from heat. Gradually whisk lemon mixture into soup. Serve sprinkled with crispy skin and mint leaves.