Sunday, October 15, 2006

Roast Chicken with Curry-Rice Stuffing (Brathuhnchen mit Curryreis gerfullt)

5 pound roasting chicken
1/4 lemon
1 recipe Curry Rice
1 cup chicken stock
2 to 3 tablspoons sweet cream

Wash chicken well, pat dry and rub inside with a cut lemon. Make the rice until almost done. Stuff the chciken with the rice. Rub the chicken with butter and truss chicken. Sprinkle with a little salt. Pour 1 cup broth into pan. Place on roasting rack in roasting pan. Roast in 350 F oven for about 1 1/2 hours or until cooked. Remove from pan onto platter and bring juices to baiol and stir in 2 to 3 tablspoons cream. Heat for a minute or two but do not boil.

Curry Rice

1 tablespoon butter
2 tablespoons minced onion
1 cup converted rice
1 teaspoon curry powder
2 to 3 cups hot chicken broth, well seasoned

Melt butter in a 1 quart saucepan that has a cover. Saute onion into the butter until it softens and turns pale yellpw. Add rice and curry powder. Toss togetther and saute slowly for about 5 minutes. Add 2 cups hot chicken broth, bring to boil, cover and turn off heat and let set for 20 to 25 minutes or until tender. Do not over cook. The stock should be absorbed by the time the rice is done.

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