1 (2 1/2 to 3 lb.) chicken
2 tsp. salt
1/2 tsp. pepper
3/4 c. rice
2 eggs, separated
Juice of 2 lg. lemons

Wash chicken and cut into pieces, if desired. Place in a large pot and cover with boiling water; add salt and pepper. Cover and cook until thick. Make sure to have at least 2 quart water during cooking time. Remove chicken from stock; add rice and cook until done. Remove from heat and allow rice to settle to bottom. In bowl, beat egg whites until creamy. Add one egg yolk at a time, beating until creamy. Add lemon juice gradually and continue to beat. Stir 2 cups hot broth in egg mixture and beat. Pour egg mixture in with rice and stock. Stir and heat. Do not boil. Serve hot. Boned chicken may be added. Yields 4 servings.