The Chicken
Take a 3 1/2- 4 1/2 pound chicken, skin it, rinse off, and take
off some of the yellow fat. Place the
chicken in a fairly deep pot, and add water or chicken stock to cover by one inch.).
Add to the
pot:
- 1 diced carrot
- 1 diced celery stalk
- Three cloves of garlic, chopped
- one chopped onion
- salt and fresh ground pepper
- one or two bay leaves
Bring to a boil, turn
the heat down, and simmer very slowly for about 50 minutes. Take out the chicken and let it cool a bit so you can dismember it. Keep the stock for the rice, below.
After the chicken has
cooked about 40 minutes, start the rice -- which is risotto style.
The Rice
- 2 cups Valencia, Arborio, or short grain rice
- 1/2 onion chopped
- 2-3 cloves garlic, minced
- 6+ cups of the stock from the chicken
- a pinch of freshly ground nutmeg
- salt and fresh ground pepper
- a handful of sliced mushrooms (optional)
Heat a shallow pan or
skillet. Put one tbs.each olive oil and butter
in a pan. Add two or three cloves
chopped garlic, and half a chopped onion.
Saute over medium heat two minutes. Add 2 cups rice. Let the rice cook for a couple of minutes, stirring all
the time. Add two cups of the hot
chicken stock. Let cook and stir. Every few minutes add more chicken stock to
the rice and cook it down.
Dismember the chicken
into 8 pieces.. Cut off the legs and cut
into two--leaving a thigh and a drumstick.
Cut off the wings and then cut off the bony tips. Take off the breasts and remove the
meat. Toss the carcass into the chicken
stock (to make more stock for later).
Finish up the rice
with a couple grinds of nutmeg and check the seasoning. And it's done!
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