3 tablespoons black peppercorns
2 onions, chopped in half, skin on
200g arborio rice or any shortgrain rice
2 large eggs
Juice of 1 large lemon
In a large saucepan add the whole chicken, onions and peppercorns.
Add the water making sure it covers the chicken.
Bring to the boil then reduce the heat and simmer for an hour or until the chicken falls apart when to try and lift it out.
Place the chicken in a separate bowl to cool and when it is cool enough to handle remove the meat from the bones and set aside.
Strain the stock through a muslin cloth and add the clear liquid into a clean saucepan with the rice.
Cook on medium heat for about 20 minutes, just until the rice is cooked.
Whisk together the 2 eggs and lemon juice in another bowl and add a ladle of the hot soup into it. Mix well and add a second ladle and mix. Pour into the soup pan and stir well. This will change the soup to a light lemon colour.
Place some chicken into your soup bowl and ladle the soup on top. Sprinkle with oregano and serve.