Create your best Easter menu yet with delicious ideas inspired by recipes and flavours from around the world.

Place the chicken on a plate in the sink; unwrap it and rinse with cold water inside and out. Then place the chicken in a large stock pot and cover with cold water. Bring to the boil, skimming off any froth.

Simmer for 2–2.5 hours or until the broth is full-flavoured and tastes like chicken. Add the tarragon and season with 1–2 teaspoons of sea salt flakes and freshly ground black pepper to taste.

Use tongs and a large, slotted spoon to transfer the chicken to a large bowl. Once cool enough to handle, remove the meat from the bones and reserve. Bones can be boiled again to make stock if you desire.

Add the rice to the remaining hot chicken broth, cover with a lid and simmer gently for 10 minutes or until the rice is tender. Turn off the heat and allow the rice to settle to the bottom of the pot.

In a large bowl, whisk the eggs and lemon juice until combined. Using a ladle or small jug, tip the saucepan on an angle and get some of the hot broth from the saucepan, trying not to get too much rice. While whisking the lemon and egg vigorously, slowly drizzle in the hot broth, half a cup at a time, creating a luscious creamy texture, continue until most of the broth has been whisked in. Do not add the eggs and lemon to the hot saucepan or add all the broth at once – this would result in scrambled eggs!

Add the chicken meat back into the pot with the rice and add the creamy broth all at once. Check the seasoning and adjust pepper, salt and lemon to taste. Serve with fresh tarragon leaves.