RICE CHICKEN

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RICE CHICKEN

RICE CHICKEN



RICE CHICKEN
RICE CHICKEN
Ingredients RICE CHICKEN
Number of persons
-
6
+

1 hen of about 1.8 kg

2 bunches rich in thyme and parsley

1.8 l chicken broth

400 g long grain rice

50 g semi-salted butter

130 g grated Emmental cheese

White pepper

Salt

Laurier

Flat-leaf parsley




Preparation RICE CHICKEN
Time Total: 1h05
Preparation time: 5 min
Cooking time: 1 h
Salt and pepper the hen inside. Slip 1 bay leaf and a few sprigs of parsley, tie it up and put it in a pot. Add the garnished bouquets and pour in the stock. Bring to the boil, cover and simmer for 1h30.
Cook the rice in salted water for about 8 minutes, then drain and refresh it. Pour it again into a saucepan and cover it with two and a half times its volume of broth from the cooking of the poultry.
Cook again very gently for 10 to 12 minutes, until the grains have absorbed the liquid.
When it is very soft, add the butter in parcels as well as the grated form.
Drain the chicken and cut it into pieces. Pour the rice into a deep dish and place the chicken pieces on top. Serve immediately.
You can also make a white cream sauce using the rest of the cooking broth and also add sliced mushrooms.

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