| 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 | tb | Butter |
| 2 | tb | Flour |
| 1 | c | Heavy cream |
| 1/2 | Juice of lemon | |
| 1/8 | ts | Grated nutmeg |
| Pinch of cayenne |
INSTRUCTIONS
1. 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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