Boiled Chicken With Rice Recipe
Ingredients
| 1 chicken preferably not a a broiler bird | ||
| Onion | 1 | |
| Carrot | 1 | |
| Celery stick | 2 | |
| Lemon | 1 | |
| Rice | 8 Ounce | |
| Bouquet garni | ||
| Stock or water to cover bird | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put a slice or two of onion inside the bird before trussing.
Put it into a large saucepan covered with white stock or water, add sliced vegetables and bouquet garni and simmer until tender about 2 hours.
Lift out the bird and keep hot while the rice is being cooked.
Tip the rice into about three quarters of a pint of the simmering chicken liquor and cook for 12-14 minutes.
Strain, if need be, put on the serving dish and arrange the chicken, nicely carved into portions, upon it.
Put it into a large saucepan covered with white stock or water, add sliced vegetables and bouquet garni and simmer until tender about 2 hours.
Lift out the bird and keep hot while the rice is being cooked.
Tip the rice into about three quarters of a pint of the simmering chicken liquor and cook for 12-14 minutes.
Strain, if need be, put on the serving dish and arrange the chicken, nicely carved into portions, upon it.
Chef
