| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soups/stews, Ethnic |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Chicken * |
| 2 |
l |
Water |
| 1 |
|
Onion, diced |
| 50 |
g |
Carrot, diced |
| 50 |
g |
Celery, cut up |
| 2 |
tb |
Rice, long grain |
|
|
Salt & pepper |
INSTRUCTIONS
Clean the chicken and cut into joints. Place in a large pan with the onion,
carrot and celery. Season. Bring to the boil. Cover and simmer for 3 hours.
Skim any fat from the surface of the liquid from time to time. Remove the
chicken and strain the broth. Return the broth to the pan and sprinkle in
the rice. Simmer for 15-20 minutes. Serve the broth hot alone or with some
of the chicken, finely chopped. The chicken can be used in other dishs.
* Traditionally, goose was used and the broth thickened with oatmeal. A
chicken or turkey carcase can be used instead of a whole bird.
From: Country Cooking - Recipes from Wales by Sian Llewellyn
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”