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CATEGORY CUISINE TAG YIELD
Meats, Dairy French French, Poultry 4 Servings

INGREDIENTS

2 1/2 lb Chicken, trussed
5 c Water or chicken broth
1 Bay leaf
1 Small onion, peel and stick t
2 Allspice berries
1 Large carrot, peeled and hald
3 Large stalks celery
6 Black peppercorns
2 Sprigs fresh thyme
Salt and pepper
1 c Rice
2 T Butter
2 T Flour
1 c Heavy cream
1/2 Juice of lemon
1/8 t Grated nutmeg
Pinch of cayenne

INSTRUCTIONS

Place the chicken in a small kettle or large saucepan and add the
water,bay leaf,onion with
cloves,allspice,carrot,celery,peppercorns,thyme and salt to
taste.Bring to a boil and partly cover. Simmer 30 min. 2. Remove the
chicken,carrot,and celery from the kettle and keep hot.Strain the
cooking liquidand reserve it.Discard the flavorings. 3. Place the  rice
in the saucepan and add 2 c. of the reserved cooking liquid.  Bring to
a boil,cover and cook 20 min. 4. Meanwhile,melt the butter  in another
saucepan and add the flour, stirring with a wire whisk.  Add 1 c. of
the reserved chicken cooking liquid,stirring rapidly with  the wire
whisk. Cook for 5 min. Stir in the cream and continue  cooking about 10
min. Add the lemon juice,nutmeg,cayenne and salt and  pepper to taste.
5. Untruss the chicken and remove the skin(except  the wing skin). Cut
the carrot and celery into 2-in pieces. 6.  Arrange the rice on a warm
serving platter. Place the chicken,carrots  and celery on the rice.
Spoon the sauce over the chicken and serve.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 393
Calories From Fat: 263
Total Fat: 29.8g
Cholesterol: 96.8mg
Sodium: 970.5mg
Potassium: 476.7mg
Carbohydrates: 22.2g
Fiber: 1.6g
Sugar: 3.3g
Protein: 9.5g


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