Chicken with Rice

Ingredients

• two chickens, clean and prepare
• half a pound of rice
• a pinch of salt
• a pinch of pepper
• a pinch of nutmeg
• an ounce of butter
• enough consomme to cover them

Method

1. 1

   Put the chickens in a saucepan with enough consomme to cover them.

2. 2

   After boiling for forty minutes, drain them.

3. 3

   Wash the rice and boil it for ten minutes, then put it in cold water, drain it, and moisten with a quarter of the liquid from the chickens.

4. 4

   Add salt, pepper, and nutmeg.

5. 5

   Simmer gently for forty minutes, add butter, mix well, and serve the chickens cut up on top.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 45. The excerpt below is the record exactly as published.

Chicken with Rice. Clean and prepare two chickens, put them in a saucepan with enough consomme- (Art. 1) to cover them. After boiling forty minutes, drain them. Wash half a pound of rice and boil it for ten minutes, put it in cold water, drain it and moisten with a quarter of the liquid in which the chickens were cooked and which you have strained, add a pinch of salt, pepper, and nutmeg. Simmer gently for forty minutes, add an ounce of butter to your rice, mix all well together, place on a dish, and serve your chickens cut up in pieces on top. I02 FRENCH DISHES. 276. Chicken Saute au Chasseur. Clean and prepare two chickens, cut up in pieces. Cut half a pound of bacon in small pieces, and put on the fire, in a saucepan, for about five minutes ; add your chicken, and, when colored on one side, turn over on the other. When done, pour off all the grease in your saucepan, moisten your chicken with half a pint of Spanish sauce (Art. 80) and a claret-glass of white wine. Peel two dozen little onions, put them in a frying-pan with a little lard, and, when colored, add them to your chicken a moment before serving, with a pinch of pepper

Cook this with the app: pantry check, scaling, and the assistant.