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1
Rinse chicken well inside and out with cold water, and pat dry with paper towels.
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2
Season inside and out with salt and pepper.
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3
Put chicken stock in a large pot, and bring to a boil, covered, over medium-high heat.
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4
Add chicken and cheesecloth sachet.
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5
(If the chicken is not totally covered by the stock, cut it in half through the backbone).
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6
Return the stock to a boil, uncovered, and reduce heat to a simmer.
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7
Cook the chicken, skimming frequently, about 45 minutes, or until it is so tender the meat begins to pull away from the leg bone.
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8
Remove chicken to a platter, and reserve chicken broth.
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9
When chicken is cool enough to handle, remove and discard the skin.
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10
Remove meat and discard bones.
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11
Cut meat into bite-size pieces, and reserve.
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12
Strain chicken broth into a large saucepan, and discard the sachet.
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13
(Soup can be refrigerated at this point and finished right before serving.)
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14
Remove 1 cup broth to a small saucepan, and bring to a simmer.
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15
Prepare avgolemono using this cup of broth.
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16
Bring the rest of the soup to a boil, and add the reserved chicken pieces.
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17
Keep hot over a low flame.
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18
Put the avgolemono in a stainless steel bowl, and gradually add a few ladles of the hot chicken soup, whisking constantly.
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19
When thoroughly combined, slowly pour the avgolemono into the soup, whisking continously.
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20
Stir in the dill, and add salt and pepper if desired.
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21
To serve, ladle the soup into warm bowls, and sprinkle each with equal amounts of shredded lettuce and scallions.
