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Simple Stewed Chickens With Rice Cooking Recipe

Below is the quick and easy cooking recipe for Stewed Chickens With Rice.

The rice must first be soaked in water, and very nicely washed, or it will not be white; two tea-cupsful of rice are sufficient to serve the Stewed Chickens With Rice with one chicken, and must be boiled in a quart of water, which should be boiling when you put the rice in; add a dessert-spoonful of salt; generally half an hour is long enough to boil rice, and it must not be too long in the water after it is done, or it is less wholesome. Drain the water off, if the rice has not absorbed it, and place it in the bottom of the dish; the chicken must be in preparation at the same time with the rice, and should be cut up at the joints, as for fried or fricasseed chicken, and salted and seasoned; boil it in a little more water than sufficient to cover it; and when it is done, take it out, and lay it over the rice on the dish; then rub a small piece of butter with sufficient flour to thicken it, and stir both together in the liquor, which must remain over the fire for about two minutes; and just before it is taken up, add the yelk of an egg well beaten, and some chopped parsley; it must then be immediately poured over the chicken. In preparing this dish, take care that it does not get smoked.


In making soup, allow yourself plenty of time. Dumplings should be put in about half an hour before the soup is done, and herbs a quarter of an hour--vegetables, about an hour,--rice, twenty minutes. If herbs are put in too soon, the flavor will fly off and be lost.

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