Recipe courtesy of Graham Kerr
Chicken Treenestar
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1049
- Total Fat
- 56
- Saturated Fat
- 24
- Carbohydrates
- 87
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 43
- Cholesterol
- 222
- Sodium
- 1258
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.