- 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
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.
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.
Recipe courtesy of Graham Kerr