Chef Erik Anderson puts his own twist on classic Greek avgolemono, the egg-and-lemon soup, turning it into a lemony custard and topping it with shards of crispy chicken skin.
Slideshow: Greek Recipes
1/4 pound chicken skin (from 4 whole legs)
3 cups chicken stock
1 cup heavy cream
2 teaspoons kosher salt
1/4 teaspoon pepper
4 large eggs
4 large egg yolks
6 tablespoons fresh lemon juice
Parsley, for garnish
Extra-virgin olive oil, for garnish
Maldon salt, for garnish
Shaved white onion, for garnish
Shaved radish, for garnish
How to Make It
Spread the chicken skin in a large nonstick skillet and cook over moderate heat, turning once, until golden and crisp, about 7 minutes. Transfer to paper towels to drain; reserve 2 tablespoons of the fat. Let cool, then break into shards.
Preheat the oven to 350°. In a medium saucepan, bring the stock, cream, salt, pepper and reserved chicken fat just to a simmer. In a large bowl, beat the whole eggs and yolks. Gradually whisk in the stock mixture, then the lemon juice.
Pour the custard base into eight 8-ounce ramekins and set them in a large roasting pan. Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins. Cover the pan tightly with foil and poke holes in the foil. Bake the custards for 20 minutes, until just set but still slightly jiggly in the center. Uncover; let stand in the water for 5 minutes.
Remove the custards from the water. Garnish with parsley, olive oil, Maldon salt, onion and radish and the shards of chicken skin. Serve right away.
The crispy chicken skin can be stored in an airtight container overnight. Recrisp in a warm oven if necessary.
Lemony, medium-bodied Greek white.
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