Avgolemono

1 whole chicken, about 3 pounds
1 onion, skin on and halved
2 carrots, halved
2 stalks celery, halved
1 bay leaf
1 tablespoon black pepper corns
1/2 cup long grain rice
1/4 cup fresh lemon juice, or more to taste
3 eggs, separated
Sea salt and ground black pepper
Lemon zest, for serving

Rinse chicken and place in a large stock pot. Add enough cold water to cover by several inches - about 8 cups total. Add onion, carrots, celery, bay leaf and peppercorns. Set over high heat. Bring to a boil and skim off any scum that rises to the surface. Reduce heat and simmer until meat is falling off chicken and stock is rich and golden, about 90 minutes. Remove from heat. Strain liquid into a clean soup pot. There should be about 6 cups of stock. Discard solids and set chicken aside to cool. Strip meat from carcass, shred into small pieces and add to soup pot. Return liquid to heat. Stir in rice. Simmer gently until rice is very tender about 25 minutes. In a clean bowl whisk egg whites just to soft peak. Combine egg yolks and lemon in anotherbowl. Whisk until smooth. Ladle one cup hot liquid into the yolks to temper. Add egg whites, whisk and then pour mixture into soup pot - whisking constantly - to make a velvety smooth soup. Season well with salt and pepper, be sure to keep heat low so not to curdle. Add a touch more lemon juice if desired. Serve hot with lemon zest.