Boiled Chicken with Rice
Published by admin at August 21st, 2008
Ingredients:
- 50g butter
- 2 onions, peeled and chopped
- 2 celery stalks, chopped
- 1×2kg boiler chicken with giblets
- Salt
- Pepper
- 1 Bay leaf
- 175-225g long-grain rice
- Chopped Parsley to garnish
Cooking time: 2-2.5 hours
Melt the butter in the saucepan. Add the onions and celery and cook until softened. Add the chicken and its giblets, cover with water and bring to the boil. Skim. Season with salt and pepper to taste and add the bay leaf. Simmer gently for 2 to 2.5 hours or until cooked.
Transfer the chicken to a serving platter and keep hot. Strain the cooking stock into another saucepan. Add the rice and cook until tender.
Meanwhile chop the giblets, including any pickings from the neck. Drain the rice, if necessary, and stir in the giblet pieces. Adjust the seasoning, and serve round the carve chicken, garnished with parsley.