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4-6 pounds whole chicken
2 onions diced
2 turnips peeled & diced
4 large carrots
6 egg yolks (azores style)
2 tomatoes diced
6 cloves of garlic chopped
5-8 bay leaves
1 cup rice
1.5 TBSP salt
1-1.5 gallons water
1/2 cup chopped parsley
juice from 2 lemons
piri piri hot sauce to taste
1.In a large pot (2-4 gallons capacity). Heat up a gallon of water. Put the chicken in the pot of boiling water. Add the bay leaf, and 1 TBSP of salt and cook for 2-4 hours.
2. While the chicken is cooking prepare your vegetables: diced your onions; peeled and diced carrots; chop the garlic; peel dice the tomatoes and peel & diced the turnips.
3. I like to cook my chicken until I could pull the meat apart with two forks. Once your chicken is cooked remove it from the boiling pot and put it in a separate large bowl to cool off.
4. Optional: If you want to garnish your soup with hard boiled egg yolks you could drop in however many eggs you want into the pot of boiling water that the chicken was in. Boil the eggs for 10 minutes then place the eggs in a bowl with ice water to cool.
5. Add all of the vegetables, garlic and rice to the same boiling pot of water that the chicken was cooking. Cook the vegetables and rice for 20-30 minutes.
6. Remove the meat from the chicken and shred it up, then put it in the soup. (if you're doing little Madeira Island Christmas Eve canja sandwiches reserve some of the chicken meat for the sandwiches).
7. At this time you can make adjustments if you feel it needs more water you could add another half gallon of water. Also make your final adjustment with salt and pepper.
8. Optional variation : enrich the soup with egg yolks: I like to enrich my soup right before service. So for example if I was going to serve six people I would put enough canja in a separate pot for six people. Bring that pot to a boil. Remove the pot from the heat. Then put six eggs yolks in a small bowl, while whisking the egg yolks slowly ladle in about a cup of the chicken soup. (This process is called tempering. It prevents the eggs from turning into scrambled eggs). Now whisk in the tempered egg yolk mixture into the pot of soup.
9. Optional variation: garnish the soup with one or two hard-boiled egg yolks. (if you have a lot of leftover egg whites they could be used for scrambled eggs, or baked meringue dessert.
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