Chicken Pilaff

Preparation info

  • 6

    • Difficulty


    • Ready in

      1 hr 30

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 chicken or fowl
  • 3 pt. stock or 3 pt.


Joint the chicken (plate 7), put the backbone, giblets, bones and trimmings and stock (or water and the mutton cut into small pieces) into a saucepan; add outside layers of Spanish onions, carrot, mace and peppercorns. Simmer gently 2–3 hr., strain. Dice remainder of Spanish onions, fry in a saucepan until lightly browned in