Keto Greek Avgolemono Recipe

Ingredients

• 4 bone-in, skin-on chicken thighs
• ¼ cup diced onions
• 1 sprig fresh thyme
• 4 cups chicken bone broth, homemade or store-bought, plus more if needed
• Fine sea salt and fresh ground black pepper
• 2 large eggs
• 2 tablespoons lemon juice
• 4 tablespoons extra-virgin olive oil or MCT oil, for drizzling (optional)

• Chicken skin (from above)
• ½ teaspoon fine sea salt
• ½ teaspoon fresh ground black pepper
• 1½ teaspoons Paleo fat, such as lard, tallow, or avocado oil

1. Remove the skin from the chicken thighs and set aside (you will use it to make cracklings). Place the skinless chicken, diced onions, and thyme in a large pot and fill with broth so that the broth covers the thighs by 1 inch. Add a couple pinches each of salt and pepper. Bring to a boil and cook for 20 minutes, or until the chicken is tender and easily falls off the bone.
While the Chicken is Cooking, Make the Cracklings
2. Cut the chicken skin into ¼-inch pieces and season with the ½ teaspoon each of salt and pepper. Heat the Paleo fat in a skillet over medium-high heat, then add the chicken skin and fry until golden brown and crispy, about 8 minutes. Set the cracklings aside on a paper towel to drain.
3. When the chicken thighs are done, place them in individual serving bowls and set aside.
4. In a medium bowl, whisk the eggs and lemon juice. While whisking, very slowly pour in ½ cup of the hot broth (if you add the hot broth too quickly, the eggs will curdle). Slowly whisk another cup of hot soup into the egg mixture.
5. Pour the hot egg mixture into the pot while stirring to create a creamy soup without the cream. Reduce the heat and simmer for 10 minutes, stirring constantly. The soup will thicken slightly as it cooks.
6. Pour one-quarter (about 1 cup) of the creamy soup over each chicken thigh. Top with the cracklings. Drizzle each bowl with 1 tablespoon of olive oil, if desired.
7. This dish is best served fresh to avoid curdled eggs from reheating, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a saucepan over medium-low heat until warmed, stirring constantly to keep the eggs from curdling.