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Ingredients:
- 4 chicken drumsticks
- 2 whole lemons
- 2 eggs
- 1/3 or 1/2 cup of rice*
- 1 Bay leaf
- Salt & pepper to taste
Putting it all together:
Place drumsticks in a pot. Add bay leaf. Squeeze in the juice of half a lemon and dropped the lemon in. Leave in the boiling mixture for about 10 minutes fish it and the bay leaf out.
Add more lemon juice and salt if needed.
Continue to boil until drumsticks are cooked.
Place drumsticks on a baking sheet, sprinkle with chicken salt, and pop into the oven until brown (180 for about half an hour).
Meanwhile, add the rice to the soup (*the amount depends on how much liquid you have). Boil until rice is over cooked.
While rice is cooking, separate the egg whites from the yolks and whip the whites until stiff peaks.
Beat the yolk slightly and then gently fold into the whites.
Serve in bowls with pepper and and an extra squeeze of lemon. Serve the drumsticks on the side.