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1
Place the chicken and cover parts in a large pot and add water to cover.
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2
Bring to a boil, skim off the foam and reduce the heat to low.
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3
Add the onion, carrots, bay leaves, salt, and peppercorns.
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4
Cover and simmer for 2 hours, adding a little more water as needed, until the chicken starts to fall from the bones.
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5
Transfer the chicken quarters to a large plate.
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6
Remove the meat and cut half of it into bite-sized pieces; cover and refrigerate.
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7
Refrigerate the remaining chicken for another use.
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8
Strain the stock, discarding the solids, and refrigerate it for a few hours, or until the fat congeals on top.
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9
Remove and discard most of the fat.
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10
In a large pot, heat the oil and saute the scallions over medium heat for 3 to 4 minutes, or until soft.
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11
Add 1/2 cup of the dill and saute for 2 minutes more.
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12
Add the rice, reduce the heat to low and simmer for 20 minutes, or until the rice is tender.
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13
In a medium bowl, whisk the eggs, 1/4 cup lemon juice, and 2 tbs water.
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14
Whisking constantly, slowly pour about 3 cups of the hot stock mixture into the eggs.
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15
Slowly pour the egg mixture into the pot, whisking constantly to prevent the eggs from curdling.
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16
Add the chicken and the remaining 1/2 cup dill.
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17
Taste and adjust the seasonings with lemon juice,salt, and/or pepper.
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18
Simmer for 2 to 3 minutes more; do not boil.
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19
Serve hot.
