Chicken And Rice Kokoshka sus Oris 1 Chicken about 4 lbs. 1 medium onion finely chopped Water for boiling 1/2 cup finely chopped celery 1tsp. salt 2 cups long grain rice 1 stalk celery with leaves 1 tsp. salt 1 onion ,whole 6 cups chicken broth Black pepper and parsley For making rice: 1/2 cup butter Cut chicken in serving size pieces,place in large pot and cover with water.Remove any scum as boiling point is reached.Add salt,celery and onion,cover and boil until chicken is tender,about 2-21/2 hours.If chicken is to fat,you may wish to remove some from top of broth.To make the rice:Melt butter in frying pan,add onion and celery and saute over medium heat until vegetables are soft;about 10 minutes,stirring to avoid burning.While vegetables are sauteing ,heat oven to 400 degrees and place chicken pieces in a large shallow baking dish or pan.Add broth to fried vegetables and pour all over chicken pieces:sprinkle with 1 tsp. salt.Place pan in oven and allow broth to start boiling;than add rice.Lower heat to 375 degrees and allow to bake for no longer than 15 minutes.Remove from oven and allow to stand until all liquid is absorbed.Sprinkle with black pepper and parsley. Variation:When frying vegetables,1/2 tsp. paprika and 1 large fresh tomato may be chopped very fine and added to frying pan when vegetables softened. Continue to cook until tomato pieces have softened,about 5 minutes longer.Follow previous directions to complete recipe. Cooking hint:After washing your fowl ,whole, place into pot or deep dish and pour boiling water over.Remove and scrape skin with a butter knife to remove much of the scum.Then proceed to cut in serving pieces and boil.This eliminates most of the scum that normally forms in the broth.
Posted on: Thu, 07 Aug 2014 00:10:44 +0000
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