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