A light lemon flavoured chicken soup that is traditionally Portuguese, Canja (kan-ja) should be prepared and chilled in the refrigerator a day before serving. This makes the excess fat easier to remove. Canja is also an ideal soup to home
1 x 5 lb. boiling chicken with giblets 6 pints water 1 large onion, chopped rind of 1 lemon
1 teaspoon salt
2|- oz. long-grain rice
2 tablespoons lemon juice
Put the chicken and giblets in a large saucepan. Pour on the water and place the pan over high heat. Bring the water to the boil. As the scum rises to the surface, skim it off with a slotted spoon. When all the scum has been removed, add the onion, lemon rind and salt. Reduce the heat to moderately low, so that the liquid is just simmering. Partially cover the saucepan, leaving enough space for the steam to escape. Leave the chicken to cook for 3 to 3 hours.
Let the chicken cool in the liquid. Remove the chicken from the pan. Wrap it in aluminium foil and refrigerate. Strain the stock into a bowl, cover and refrigerate. When the stock is quite cold, remove the fat which has congealed on the surface.
Put the stock into a medium-sized saucepan and bring it to the boil over moderate heat. Add the rice. Cover the pan and simmer for 15 minutes or until the rice is cooked.
Take the chicken from the refrigerator. Remove the skin and discard. Remove all the white meat and chop it into small
pieces. Keep the dark meat for another meal and discard the bones.
Add the chicken meat and lemon juice to the soup in the pan. Simmer for about 10 minutes, or until the chicken is heated
through. Pour into a large soup tureen or individual bowls and serve.