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.
Serving size: Complete recipe
Calories 7089 Calories from Fat 4214
% Daily Value*
Total Fat 470 g723.7%
Saturated Fat 177.1 g885.6%
Trans Fat 0 g
Cholesterol 2281.4 mg760.5%
Sodium 2240.5 mg93.4%
Total Carbohydrates 238 g79.3%
Dietary Fiber 16.4 g65.5%
Sugars 19 g
Protein 457 g914.2%
Vitamin A 375.3% Vitamin C 127.5%
Calcium 75.3% Iron 181.3%
*Based on a 2000 Calorie diet