Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 1 small chicken
  • 4 small leeks
  • 1 oz butter


Clean the leeks and cut into one-inch pieces. Soften in the butter for five to ten minutes without letting them even start to brown. Cut the chicken into four large pieces and skin them. Leave the carcass for stock.

Butter a casserole and arrange a layer of leeks in the bottom, add two pieces of chicken, sprinkle on half the rice, then repeat the layers again, leeks, chicken and rice. A