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Scarlett's Chicken and Rice
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Brief Description
Part of Chef Vivian Howard's five dinner recipes from one night of cooking.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 50 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Double the recipe! Serve with leafy dark green salad. Get roasters chicken instead of fryers - gives heavier fat content for richer broth.
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Posted By: vastrother@aol.com
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Posted On: Feb 23, 2017
Number of Servings:
Ingredients:
- 2 whole - or three 3-1/2 pound chickens throw in the necks, if you have them
- 1 - large onion peeled and split
- 2 - bay leaves
- - water to cover
- 2 cups - rice
- 2 tablespoons - salt
- 2 teaspoons - pepper
- 1 tablespoons - butter
- 2 tablespoons - lemon juice
Directions:
Put the birds (breast side up), split onion and bay leaves in a 12-quart Dutch oven or similar vessel with a lid. Cover the birds with cool water. Add salt and black pepper to the pot.
Cover, bring it all up to a simmer and cook for about an hour or until the birds, in mom's words, are "falling to pieces". This should take no longer than 90 minutes.
Once the birds are loose, let them rest in the broth for 30 minutes before removing them and allowing chickens to cool to room temperature. Discard onion and bay leaves.
In preparation for other recipes, remove and chill 1 quart of the broth. Shred the chicken into medium pieces (you will be left with roughly 6 cups of chicken).
To finish Scarlett's chicken and rice, add 2-1/2 cups of the shredded chicken back to the broth and bring this to a simmer. Add the rice. If you are a rice rinser, resist the urge here, as the starch helps make the broth homey and rich.
Cook rice for about 12 minutes, depending on the variety or brand (the time could vary). Rice should be just cooked through and should absolutely hold its shape. Turn off the heat.
Add butter and lemon juice. Taste for seasoning and adjust with additional salt or pepper, as needed.
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