1. Clean and wipe a plump 5-pound chicken.
2. Rub he bird inside and out with lemon juice.
3. Truss it.
4. Put the chicken in a kettle with cold water to cover.
5. Add 1 medium onion, 4 peppercorns, 2 leeks, 1 bay leaf, 2 sprigs of parsley and 2 teaspoons salt.
6. Bring the liquid to a boil.
7. Cook the chicken over medium heat for 1 1/2 hours, or until tender.
8. Remove the chicken from the kettle.
9. Strain and reserve the stock.
10. Remove the meat from the chicken bones and slice it into strips.
11. Wash 2 1/2 cups rice in several changes of water.
12. Put 3 1/2 cups chicken stock in a deep saucepan with the rice and 1 teaspoon salt.
13. Cover the saucepan and cook the rice over low heat for 20 minutes or until the rice is tender.
14. Heat 1/3 cup peanut oil in a large skillet.
15. Add 4 chopped onions and 2 cloves of garlic, minced.
16. Sauté the vegetables for 10 minutes,stirring frequently.
17. Add the rice and cook it until it is brown, stirring frequently.
18. Add the chicken slices, 1 1/2 cups cooked shrimp and 1 cup cooked crab meat.
19. Add 2 teaspoons ground coriander seeds, 1 teaspoon ground cumin seeds and 1/4 teaspoon mace.
20. Add 1/2 teaspoon dried ground hot red peppers and 4 tablespoons peanut butter.
21. Cook the mixture over low heat for 10 minutes, stirring gently.

List of ingredients required:

• 1 Plump 5-pound chicken.
• Lemon juice.
• 1 Medium onion.
• 4 Peppercorns.
• 2 Leeks.
• 1 Bay leaf.
• 2 Sprigs of parsley.
• 2 Teaspoons salt.
• 2 1/2 Cups rice
• 3 1/2 Cups chicken stock.
• Salt.
• 1/3 Cup peanut oil.
• 4 Chopped onions.
• 2 Cloves of garlic, minced.
• 1 1/2 Cups cooked shrimp.
• 1 Cup cooked crab meat.
• 2 Teaspoons ground coriander seeds,
• 1 Teaspoon ground cumin seeds.
• 1/4 Teaspoon mace.
• 1/2 Teaspoon dried ground hot red peppers.
• 4 Tablespoons peanut butter.

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.

1. Wash 1 cup wild rice and soak it in cold water for 30 minutes. Drain and put the rice in a saucepan with 3 cups boiling water, 1/2 teaspoon salt a pinch of thyme, pepper to taste and a bouqest garni.

2. Cover and simmer gently for 40 to 45 minutes or until the rice is tender, stirring frequently and adding more water if necessary.

3. Saute’ 1 meduim sized onion finely chopped in 4 tablespoon butter until golden add 1 pound chicken livers, cut in pieces and cook for 4 to 5 minutes.

4. Place the livers in a casserole with the cooked rice and remaining liquid, discarding the bouquet garni.

5. Blend the mixture thoroughly and taste for seasoning.

6. Dot the serface with 3 tablespoons butter, place the casserole in a moderate oven and bake for 15 minutes. Serve from the casserole.

List of ingredients required:

1 Cup wild rice
3 Cups boiling water
1/2 Teaspoon salt
A pinch of thyme
Pepper to taste
A bouqest garni
1 Meduim sized onion
7 Tablespoon butter
1 Pound chicken livers