SOUP-AND CHICKEN
                                       DINNER
                                       iN ONE


1 five-pound chicken                          2 garlic cloves, minced
2 quarts water                                2 tablespoons of olive oil
1 celery rib. cut in half                     1/2 teaspoon of dry oregano
1 large yellow onion, cut in half             1 cup of kritharaki (or orzo)
1 carrot, Cut in half                           or other small pasta
1 teaspoon salt                               2 eggs, separated
1/2 teaspoon of pepper                        juice of 1 lemon
12 small potatoes, steamed


Place the chicken in a soup pot, cover it with water, add the celery, onion, carrot, salt,
and pepper. Poach at a simmer for 1 hour with the cover propped with a wooden spoon,
skimming off any scum that forms. Take the chicken from the stock (reserve the stock)
and place it in a roasting pan. Blend the garlic, olive oil, and oregano well; with your
hands rub this over the chicken. Pour about 1/3 cup of the stock into the roasting pan.
Arrange the potatoes around thc bird; cook in a preheated 400 F oven 40 minutes, Or 
until the bird is brown and tender and the potatoes are brown.


SOUP
Strain the chicken stock and discard the vegetables. Bring 5 cups of the stock to a boil,
and cook the pasta in it until al dente. DO NOT DRAIN PASTA. Do not overcook. In a
bowl, beat the egg whites until stiff. Add the yolks, beat until blended, then slowly add
and beat in the lemon juice. Gradually stir in 1 cup of the hot stock (from the pasta pot).
Return this mixture to the pasta pot, stirring rapidly until well mixed. Serve the pasta
soup first then follow with the chicken, potatoes, and a hearty Greek salad.