Boiled Fowl With Rice

Boiled Fowl With Rice

Boiled Fowl With Rice Recipe:

  1. Clean and singe a 4 to 5 pound fowl.
  2. Truss the wings and legs close to the body.
  3. Put it in a deep pan and cover it with water.
  4. Bring water to a boil and skim well.
  5. Add 1 tablespoon salt and 2 onions, one of them studded with a clove.
  6. Add 2 leeks.
  7. Make a faggot by tying together 2 stalks of celery, 4 springs of parsley, 1 small bay leaf and a spray of thyme.
  8. Add the faggot to the rest of the ingredients.
  9. Cook slowly for 2 hours or until fowl is tender.

Half an hour before the fowl is done, prepare the rice:

  1. Melt 2 tablespoons butter in a pan.
  2. Add 1 tablespoon chopped onion.
  3. Cook until the onion is soft.
  4. Add 1 cup rice and shake over the fire until the grains are coated with the butter.
  5. Add 2 cups boiling chicken broth in which the fowl is cooking.
  6. Cover closely and cook in a moderate oven (375ºF) or on top of the stove over very low hear for 20 to 25 minutes or until the liquid has been absorbed by the rice.
  7. Add 1 tablespoon soft butter and toss it through the rice with a fork to avoid mashing the grains.

Prepare the following sauce while the rice is cooking:

  1. Melt 2 tablespoons butter in a saucepan.
  2. Stir in 1 1/2 tablespoons flour.
  3. Stir in gradually, 1 1/2 cups chicken broth.
  4. Cook, stirring constantly until the sauce is smooth and thick.
  5. Correct the seasoning.
  6. Add a little nutmeg, cream and a little of the hot sauce and stir into the sauce.
  7. Add a few drops of lemon juice and cook for 2 or 3 minutes but do not boil.

Put all of it together:

  1. Make a bed of the rice on a serving platter, carve the fowl and arrange it on the rice.
  2. Slice the carrots and arrange them around the bird.
  3. Pour half of the sauce over the fowl and rice.
  4. Serve the remaining sauce separately.

List of ingredients required:

  • 4 to 5 Pound fowl (or chicken).
  • 1 Tablespoon salt.
  • 2 Onions.
  • 1 Clove.
  • 2 Leeks.
  • 2 Stalks of celery.
  • 4 Sprigs of parsley.
  • 1 Small bay leaf.
  • Spray of thyme.
  • 5 Tablespoons butter.
  • 1 Cup rice.
  • 1 1/2 Tablespoons flour.
  • Nutmeg.
  • Cream.
  • Lemon juice.

 

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