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I really like the BBQ chicken sold at the supermarket already to serve. When I get home, I place it in a in a shallow pan and blast it ina 500 degree Fahrenheit oven just long enough to crisp it back up. Minutes really. Leftover chicken is skinned and taken off the bone to store in the fridge. Removing the bones guarantees you won't get that funky smell and taste the bones give it when refridgerated. I then use the carcass for stock. Once I've made the stock, I strip the carcass completely of all meat left on it and the gelatinous stuff. Ruby loves that!

Avgolemono (Greek for "egg lemon")

8 cups chicken stock
3/4 cups orzo pasta, or, rice
coarse salt, and freshly cracked black pepper
2 egg
juice of one lemon
dried mint

In a medium pot, bring broth to a boil.


Add the orzo pasta and simmer, uncovered, until pasta is cooked, about 8 minutes.


In a medium bowl, whisk together eggs and lemon juice until frothy.


Take a ladleful of the hot broth from pot into a measuring cup and add slowly to the egg mixture while whisking vigorously. Make sure you temper it gradually. You want a velvety end-product and not bits of scrambled egg floating in broth.


Pour this mixture back into hot soup.


Remove immediately from heat and do not boil.


Adjust seasoning, top with a pinch of dried crushed mint and serve immediately.

This soup does not freeze well at all.
If you have leftovers, keep in the fridge no longer than a day. Reheat over medium heat until just before boiling. Whisk it a few times to keep it from splitting.

« Okay, that's it.