Poule au Riz au Safran

• 1 boiling fowl
• an onion stuck with 2 cloves
• a clove of

Simmer the boiling fowl very gently in water to which the onion stuck with cloves, the garlic, the concentrated broth, salt, pepper, and the glass of white wine have been added, with the lid on for 1 to 1½ hours according to the age of the fowl.

When it is nearly cooked, hash an onion and sauté it in the chicken fat in the bottom of a thick pan large enough to take the rice. Before the