Chicken Treenestar

A ladies luncheon dish Graham Kerr created for his wife, Treena

Yield:
6 servings
Ingredients
  • 1 (3 pound) roasting chicken
  • 1 medium onion, sliced
  • 1 medium carrot, sliced
  • 3 to 4 pieces bacon rinds
  • 2 tablespoons clarified butter
  • 1 bay leaf
  • 2 1/2 cups milk
  • 1 cup flour
  • 1/2 cup butter
  • Salt, to taste
  • White pepper, to taste
  • 1 pound long grain rice, washed and strained
  • 1 cup asparagus tips, cooked
  • 5 jumbo shrimp, peeled and cooked
  • 1/2 cup dry white wine
  • 3 stalks parsley, finely chopped
  • Cayenne pepper, to taste
Directions
  • Place chicken, onion, carrot, bacon rinds and clarified butter in stockpot. Cover and cook on medium heat for 5 minutes to steam. Add cold water to cover by 1-inch. Add bay leaf, increase heat and bring to boil, uncovered. Skim foam from surface, reduce heat to simmer, cover and cook for 1 hour.

  • While chicken is still warm, strip meat off bones and place on plate. Cover chicken meat with a little cooking liquid to keep moist; cool in refrigerator.

  • Place carcass back in cooking liquid and crush bones. Bring to boil and reduce liquid by half. Cool and skim off fat. Strain 2 1/2 cups for use.

  • Add milk to strained stock and boil. Knead together flour and butter and add to milk and stock, whisking until smooth. Do not boil. Season with salt and pepper.

  • Strain liquid from cooled chicken meat into medium saucepan. Add 2 1/2 cups water and rice, cooking until done. Add 1/2-cup asparagus spears and 1/2 shrimp to rice.

  • Add chicken meat, remaining asparagus and remaining shrimp to sauce. Add wine and heat through gently. To serve, lay chicken and sauce over rice. Dust with parsley and cayenne.


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