Hand mixer, Dutch Oven, Mixing bowl
For the Broth:
1 2-4 pound (1-2 kg) whole chicken
3 stalks of celery
1 bay leaf
1 Tbsp salt
1 bag of Shirataki rice
For the Sauce:
4 eggs, separated
6 Tbsp fresh lemon juice
25 Years Marketing Professional and Hobby chef enthusiast who was diagnosed with diabetes in 2016 and decided to live a Mediterranean Keto lifestyle ever since.
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