3 – 5 lb. chicken, cut up
1 1/4 cups chicken stock
3 eggs, separated
2 lemons, zested and juiced
4 tablespoons unsalted butter
3 bunches of scallions, diced
handful of fresh dill, chopped and stems removed
Salt and Pepper to taste
In a large Dutch oven over medium/high heat melt butter, then brown chicken on all sides. Next add the stock, scallions, dill, salt and pepper, bring to boil, reduce heat and cover. Simmer for about 30 to 45 minutes until chicken is done.
Do this a few minutes before chicken is done.
In a stand mixer whip egg whites until thick. Now add one egg yolk at a time to whites, season with salt and pepper.
Remove chicken from Dutch oven, place chicken on a deep serving dish, strain stock from pan.
Next slowly beat in the lemon juice, followed by the zest, then the stock from the Dutch oven. Pour stock in slowly as not to curdle the sauce. Once combine, pour over chicken and serve.
A variation to this dish is to add a pint of your favorite mushrooms to the Dutch Oven with the other ingredients. Remove mushroom with the chicken and place on serving dish with chicken.