Bonus at the market the other day…. tiny chickens.
I’m not talking game hens (which can run upwards of $8), I’m talking itty bitty one pound fryers…. for a buck. I grabbed a handful (six) tossed them in the cart, and sang a little song all the way to checkout.♫ ♬ Tiny chickens … in the bin… makes me feel happy… when I win…♫ ♬ (Dean Martin’s Tiny Bubbles… you can sing along if you want.)
I ended up spatchcocking a couple and grilling them, which worked out exceptionally well since they were very young chickens and extremely tender. But Jane’s been… well … punky… the past few days, so I planned on making some healing chicken soup with a few of them.
But with the cooler weather and all, I wanted something more Stick-To-Your-Rib (ish)
… and I compromised.
Chicken & Rice
Since I’m dealing with an anemic chicken – I’ve bolstered the meat by adding in a cup of boneless thigh meat and the leftover bones from the spatchcocking. I’m basing the recipe as if you were to use a normal sized bird – 2 to 3 lb.
1 Whole Chicken
1 Spanish Onion – Skin On / Quartered
3 Ribs Celery
1 Teaspoon Cracked Black Pepper
2 Teaspoons Whole Peppercorns
2 Tablespoons Salt
1 Teaspoon Thyme
2 Bay Leaves
Enough Water To just cover your Bird (About 5 to 6 Cups)
1 1/2 Cups Short Grain Rice
2 Tablespoons Butter (or Margarine)
2 Tablespoons Chopped Parsley
Place the chicken, 2 celery, 1 carrot, the quartered onion in a heavy stock pot and cover with cold water
Add the thyme, bay, salt and pepper
Cover and bring to a boil, reduce to a simmer and cook for 1.5 hours
Set off the heat and allow the chicken to sit in the pot for 30 minutes before proceeding
Remove the chicken and set aside. Strain and reserve the stock, and discard the vegetables and spices
Measure 1/2 cup of the stock, dice the remaining carrot and celery and place in a blender or processor. Puree until fine and pour into the pot
The meat should be fall off the bone tender at this point. Pull all the meat and skin from the bones and place back in the pot.
Measure 5 cups of stock and put in the pot
Bring the chicken and stock back to a simmer and add the rice.
Cover and simmer for 20 minutes
Set off the heat, stir in the butter and 1/2 the parsley
Dish it up and top with a little extra parsley