Boiled Chicken
- Chicken
- Salt
- Handful of rice
- Milk
- Celery, chopped
- Parsley, chopped
- Thyme, chopped
- Drawn butter
- Pepper
- 6 hard boiled eggs, finely chopped (optional)
Soak the chicken overnight in weak salt and water.
Place in a kettle of water with a handful of rice and a small amount of milk to make the chicken white. Simmer slowly for 2-3 hours, removing the scum that rises when the chicken first begins to boil. Keep under the water with an inverted deep plate. Just before taking the chicken out, add salt to taste. Lay the chicken on a hot dish.
Skim off the fat from the top of the liquor and strain it. Add chopped celery, parsley, thyme, drawn butter, a little pepper and salt or, if you prefer, chopped hard boiled eggs.
Place in a kettle of water with a handful of rice and a small amount of milk to make the chicken white. Simmer slowly for 2-3 hours, removing the scum that rises when the chicken first begins to boil. Keep under the water with an inverted deep plate. Just before taking the chicken out, add salt to taste. Lay the chicken on a hot dish.
Skim off the fat from the top of the liquor and strain it. Add chopped celery, parsley, thyme, drawn butter, a little pepper and salt or, if you prefer, chopped hard boiled eggs.
Submitted by Dec 8, 2009
15 min
30 min
45 min