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1
Rinse the chicken & remove any fat.
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2
Crush the garlic & mix with the salt & pepper.
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3
Cover the chicken with the mixture & let marinate for 30 minutes.
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4
Place the chicken in a large pot.
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5
Add the water, butter, parsley, onion, cinnamon sticks, & spices to the pan.
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6
Bring to a boil, then lower the heat, cover, & simmer for 1 hour.
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7
Remove the chicken, cinnamon sticks, & any loose bones from the pan & set aside.
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8
Boil the sauce rapidly, uncovered, until it is reduced to 1 1/2 cups, then add the lemon juice.
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9
Lower the heat until the sauce is simmering.
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10
Beat the eggs until they are frothy & then add to the sauce.
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11
Stir continuously until the eggs are cooked.
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12
(They should become curdy, stiff, & dry.)
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13
Taste for salt & set aside.
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14
Remove all the bones from the chicken.
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15
Then shred into 1 inch pieces.
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16
Note: All the steps done until now can be prepared in advanced, even the day before.
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17
Preheat the oven to 425 degrees.
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18
Thaw the phyllo dough for use later.
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19
Heat 1/4 cup sweet butter until melted.
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20
When the foam subsides, clarify it by pouring the clear liquid butter into a small bowl & discard the milky solids.
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21
Unroll the dough, keeping it under a damp towel to prevent it from drying out.
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22
Fold 4 leaves in half & bake in the oven until crisp but not too brown, set aside.
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23
Brush some of the clarified butter on the bottom & sides of a 9x13 cake pan.
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24
Cover the bottom of the pan with 2 pastry leaves.
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25
Arrange 6 more leaves so that they cover half the bottom of the pan & half extend over the sides.
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26
(The entire bottom of the pan should be covered.)
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27
Brush the extended leaves with butter so they do not dry out.
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28
Scatter pieces of chicken on the bottom of the pan so there is a thin layer.
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29
Layer some of the well-drained egg mixture on top of the chicken.
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30
Place the 4 crisp leaves on top of the egg layer.
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31
Add another thin layer of chicken & then a thin layer of eggs (using all that is left).
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32
Cover the layers with all but 2 of the remaining phyllo leaves, brushing each one very lightly with butter.
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33
Fold the extended leaves over the top cover of the pie & brush lightly with butter.
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34
Put the remaining 2 leaves on top, lightly brush with butter, & fold these neatly under the pie (like tucking in sheets).
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35
Brush the entire pie again with butter.
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36
Bake the pie in the oven for 20 minutes (the top leaves will be golden brown).
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37
Shake the pan to loosen the pie.
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38
Invert the pie onto a large, buttered baking sheet.
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39
Brush top of the pie (which used to be the bottom) with more butter & return to the oven.
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40
Continue to bake for 10-15 minutes, or until golden brown.
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41
Place a large serving plate over the pie, hold firmly & invert so the pie is on the plate.
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42
Serve hot -- .
