• Preheat oven to 180°C fan-forced

For the Chicken

• Remove the skin from the breasts and thighs and reserve. Remove the wings and neck and reserve for stock.
• Remove the thigh and breast meat and cut into smaller pieces, then mince through a fine die mincer. Reserve for chicken balls.

For the Chicken Stock

• Place a medium sized cast iron pan on high heat. Add the chicken neck and wings, onion and brown all over.
• Meanwhile, heat a medium saucepan over high heat and add the stock, water, garlic, carrot, peppercorns, bay leaves, parsley stems and bring to a simmer.
• Once necks and onions are browned, place into simmering stock and simmer for 30 minutes. Strain stock and place on a high heat to simmer.

For the Chicken Balls

• Place all ingredients into a medium bowl and mix to fully combine.
• Scoop out about 1 ½ tablespoons at a time and form into balls.
• Set aside on tray ready to place into the stock.
• With a slotted spoon, gently lower all of the balls into the strained simmering stock. Bring back up to a simmer.
• Simmer for about 25-30 minutes or until the rice is cooked.
• Remove from heat.

For the Crispy Chicken Skin

• Remove and discard any excess soft fat from under the chicken skin.
• Lay skin flat onto a baking tray lined with baking paper.
• Sprinkle with salt and place another tray on top and bake for approximately 20 minutes, or until golden and crispy.
• Allow to cool and break into shards for serving.

For the Avgolemono Sauce

• In a medium bowl, whisk the eggs vigorously until light and fluffy.
• Add the lemon juice, zest, salt and pepper and combine.
• Slowly pour 1 cup of the stock into egg and lemon mixture while whisking constantly to combine.
• Add this mixture back to the stock pot with the chicken balls.

For the Garnish

• Heat olive oil in a medium fry pan over medium heat.
• Pat dry haloumi slices then fry until golden on both sides.
• Cool slightly, then chop into small pieces.

To Serve

• Place 4 Chicken Balls into each serving bowl and divide fried haloumi into bowls.
• Pour over Avgolemono Sauce and sprinkle with dill and more freshly ground black pepper.
• Drizzle with olive oil and serve with Crispy Chicken Skin shards on the side.