Poule au Riz au Safran

Name: Poule au Riz au Safran
Cuisine: France
Ingredients: 1 fat chicken; 1 Spanish onion, stuck with 2 cloves; 1 quart white stock (chicken or veal, or both); 1 quart white stock (chicken or veal, or both); 1 glass dry white wine; 1 quart white stock (chicken or veal, or both); 1 stalk celery; 2 cloves garlic; 2 large carrots; 1 bouquet garni; 1 generous pinch saffron; 2 tablespoons flour; salt and freshly-ground black pepper; freshly-grated nutmeg; 2 egg yolks; juice of 1 lemon; 2 tablespoons butter; remainder of chicken stock; 1 tablespoon butter; 1 Spanish onion; salt and peppercorns; salt and peppercorns; half of the chicken stock, strained; salt and freshly-ground black pepper; ½ pound rice; half of the chicken stock, strained

Preparation info

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 fat chicken
1 Spanish onion, stuck with 2 cloves
2

Europe
France
Main course
Mediterranean

Method

Clean, singe and truss chicken; place in a casserole with an onion stuck with cloves; add carrots, a bouquet garni, celery and garlic, and moisten with dry white wine and a good white stock. Season to taste with salt and a few peppercorns, and simmer gently for about 1 ½ hours, or until chicken is tender.

Remove chicken and keep warm. Strain chicken stock and use for saffron rice