Chicken Pilaff

Name: Chicken Pilaff
Yield: Serves 8
Ingredients: salt and freshly ground pepper; 1 × 4–4½ lbs (1.8–2 kg) approx. boiling fowl or good free-range chicken; 32 fl ozs (975 ml/4 cups) home-made chicken stock (Simply Delicious); 1 large sliced carrot; 1 large sliced onion; a bouquet garni made up of a sprig of thyme, parsley stalks, a tiny bay leaf, a stick of celery; 5 peppercorns; 14 ozs (400 g/2 cups) long-grain rice (preferably Basmati); 6 fl ozs (175 ml/¾ cup) cream; 2 tablesp. finely chopped onion or shallot; ¾ pint (450 ml/scant 2 cups) approx. water or water and white wine mixed or light chicken stock (Simply Delicious); 1 egg yolk; 2 fl ozs (50 ml/¼ cup) cream; 1 oz (30 g/¼ stick) butter; 1 oz (30 g) approx. roux

Preparation info

Serves
8

Difficulty
Medium

Appears in

Simply Delicious 2

By Darina Allen

Published 1990

About

This delicious chicken recipe can be a very economical way to serve large numbers for a party. Serve with a Pilaff Rice and Tomato Fondue and garnish with sprigs of parsley or watercress. It may be prepared ahead of time and reheats well but do not add the liaison until just before serving.

Ingredients

1 × 4–4½ lbs (1.8–2 kg) approx. boiling fowl or good free-range chicken
1 large sliced ca

Main course

Method

Season the chicken with salt and freshly ground pepper; put into a heavy casserole with the carrot, celery, onion, herbs and peppercorns. Pour in water, water and wine or stock. Cover and bring to the boil and simmer either on top of the stove or in the oven for 1½–3 hours, depending on the age of the bird. When the bird is cooked, remove from the casserole.

Strain and de-grease the coo