Chicken with Rice

Ingredients

• Cut a chicken into neat joints
• Pick and wash the rice
• moisten with about a gill of stock
• season with salt and pepper
• season with salt and pepper
• a grate of lemon rind

Method

1. 1

   Pick and wash the rice, parboil, drain on a sieve, and keep till required.

2. 2

   Cut a chicken into neat joints, trim each slightly, and season with salt, pepper, and lemon rind.

3. 3

   Prepare a stock with vegetables, strain.

4. 4

   Put the rice into a buttered paper-bag, place chicken on top, cover with more rice, moisten with stock, fold the bag, and cook in a hot oven for 45 to 50 minutes.

5. 5

   Serve with lemon slices and parsley.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 29. The excerpt below is the record exactly as published.

Chicken with Rice. Pick and wash the rice, parboil, drain on a sieve, and keep till required. Cut a chicken into neat joints, trim each slightly, and season with salt and pepper, also a grate of lemon rind. With the carcase prepare a stock seasoned with vegetables — carrot, turnip, and onion — then strain. Put the partially cooked rice into a thickly buttered grease-proof paper-bag, upon this place the pieces of chicken, and cover with more rice, moisten with about a gill of stock

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