|
3
cups chicken stock
|
Bring
the chicken stock to a boil. |
|
6
egg yolks
|
Whisk
the yolks until pale and frothy.
|
|
1/3
cup lemon juice, strained
|
Slowly
whisk in the lemon juice.
|
|
|
Add
one third of the hot stock in a steady stream, constantly
whisking.
|
| |
Add
remaining broth. |
|
|
Return
the mixture to a small saucepan and heat gently.
|
| |
Whisk
while heating, until mixture thickens slightly. Do not
boil. |
|
1
Tbsp. chopped mint
1 cup shredded, cooked chicken
|
Stir
in parsley and chicken.
|
|
|
Ready
to serve! |
