Poulet Au Riz
|Whole stewing chicken||5 Pound|
|Water||6 Cup (96 tbs)|
|Carrot||1 , cut in chunks|
|Celery stalks and tops||2 , cut in pieces|
|Parsley sprigs||2 Large|
|Onion||1 Large, sliced|
|Garlic||2 Clove (10 gm)|
|Dried thyme||1⁄2 Teaspoon|
|Whole black peppercorns||10|
|Uncooked rice||1 Cup (16 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Light cream/Milk||1 Cup (16 tbs)|
|Egg yolk||1 , beaten|
|White pepper||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
Put chicken in kettle with enough water to come at least halfway over chicken.
Add next 7 ingredients, 1 teaspoon salt and peppercorns.
Sprinkle with paprika.
Bring to boil, cover and simmer for 3 hours, or until chicken is tender.
About 45 minutes before chicken is cooked, remove 2 cups chicken broth and strain.
Cook rice in this until it is tender and most of the liquid is absorbed, about 30 minutes.
Rice should be rather moist.
When chicken is tender, remove to a warm platter and keep warm.
Strain 2 cups broth.
Melt 3 tablespoons butter and blend in flour.
Add 2 cups broth and cook, stirring, until smooth and thickened.
Stir in cream.
Add small amount of mixture to egg yolk.
Stir into remaining sauce.
Add seasonings and simmer for about 10 minutes longer.
Do not boil.
Add remaining butter.
Serve chicken on bed of rice on platter, or with rice at each end in mounds.
Spoon some of the sauce over the chicken and serve the remainder in a sauce-boat.