Chicken With Rice

Ingredients

• a tender fowl of three pounds
• two pinches of salt
• half a pinch of pepper
• one carrot cut into four pieces
• one whole onion stuck with three cloves
• a bouquet
• half a pint of well-picked, raw rice

Method

1. 1

   Singe, draw, and wipe well a tender fowl of three pounds; truss it from the wing to the leg, then put it into a saucepan covering it with water; add two pinches of salt, half a pinch of pepper, one carrot, one whole onion, and a bouquet.

2. 2

   Cook for about twenty-five minutes, then add half a pint of raw rice; cook again for twenty minutes, and when finished, dish up the chicken, suppressing the bouquet, onion, and carrot; arrange the rice nicely around it, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 208. The excerpt below is the record exactly as published.

Chicken With Rice. — Singe, draw, and wipe well a tender fowl of three pounds; truss it from the wing to the leg, then put it into a sauce- pan covering it with water; add two pinches of salt, half a pinch of pepper, one carrot cut into four pieces, one whole onion stuck with three cloves, and a bouquet (No. 254). Cook for about twenty-five minutes, or until half done, then add half a pint of well-picked, raw rice

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