85 Chicken Treenestar

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

Recipe to produce 6 portions U.S.A. Imperial Metric
Roasting chicken lb. lb. 1.75 kilos
Onion, medium 1 1 1
Carrot, medium 1 1 1
Bay leaf 1 1 1
Clove essence 2 drops 2 drops 2 drops
Parsley sprays 3 3 3
Salt To season To season To season
White pepper To season To season To season
Butter ½ cup 4 oz. 115 grams
Flour 1 cup 4 oz. 115 grams
Milk cup ½ pint 285 milliliters
Dry white wine ½ cups 4 fl. oz. 115 milliliters
Rice 2⅛ cups 1 lb. .5 kilo
Shrimp (or 5 diced fresh jumbos) 1 small tin 1 small tin 1 small tin
Asparagus tips 1 cup 8 oz 230 grams
Cayenne pepper To dust To dust To dust


Method of Preparation

  1. Peel and leave onion and carrot whole.
  2. Rub butter and flour together until sandy (kneaded butter).
  3. Measure wine and milk.
  4. Wash rice well.
  5. Drain shrimps.
  6. Cook asparagus until tender.

Method of Cookery

  1. Place chicken, onion, carrot, herbs and clove essence in saucepan of cold water to cover just by 1 inch. If saucepan is not large enough, cover breast with slices of lemon.
  2. Bring to boil, remove foam, reduce to a simmer, cover, and cook for 1 hour.
  3. Test chicken by moving legs. Remove chicken and strip entire bird while still warm. Cover pieces with strained cooking liquor and cool in refrigerator.
  4. Place carcass back in remaining liquor and crush. Bring to boil and reduce liquid by half. Skim off fat and strain off ½ pint. Add milk to this, bring to a boil and add kneaded butter. Stir well. DO NOT BOIL after addition is made. Season to taste.
  5. Strain liquor from cooled chicken, add 1 pint water and use this to boil the rice (see for method). Add half asparagus and half shrimps to rice.
  6. Cut chicken flesh into pieces, add to sauce with remaining asparagus (chopped), shrimps, and wine. Heat through.
  7. Steam rice to heat, place on serving dish with chicken in center. Dust with cayenne pepper and chopped parsley.


No potatoes or extra rice are needed, only a plain green salad with crusts of garlic toast. A really good full-bodied white wine is justified.