1 chicken weighing 1 kg (2 1/4 lbs)
1.5 litres (2 1/2 pt) 5 cups water
Sprig each tarragon, parsley, celery leaves and thyme
1 leek, white part only
2 shallots
1 tsp salt
500 g (18 oz) fresh peas
200 g (7 oz) carrots
200 g (7 oz) 1 1/3 cups long grain rice
Pinch cayenne pepper
2 tbsp chopped parsley
1.5 litres (2 1/2 pt) 5 cups water
Sprig each tarragon, parsley, celery leaves and thyme
1 leek, white part only
2 shallots
1 tsp salt
500 g (18 oz) fresh peas
200 g (7 oz) carrots
200 g (7 oz) 1 1/3 cups long grain rice
Pinch cayenne pepper
2 tbsp chopped parsley
method
1. Bring water to the boil and cook cleaned chicken in it for 30 minutes, skimming off scum as it forms.
2. Rinse herbs and tie together; wash leek and slice into rounds. Peel and quarter shallots.
3. When chicken has simmered for 30 minutes, add herbs, leek, shallots and salt to pan, cover and cook for another 30 minutes.
4. Shell peas. Scrape, rinse and chop carrots. Put rice in a sieve and wash under cold running water until water runs clear. Drain.
5. Take chicken and herbs out of stock. Add vegetables and rice to stock, cover and simmer on low heat for 20 minutes
6. Remove chicken meat from carcass and cut into small pieces, then return to pot.
7. Season to taste with cayenne pepper and serve sprinkled with chopped parsley.
2. Rinse herbs and tie together; wash leek and slice into rounds. Peel and quarter shallots.
3. When chicken has simmered for 30 minutes, add herbs, leek, shallots and salt to pan, cover and cook for another 30 minutes.
4. Shell peas. Scrape, rinse and chop carrots. Put rice in a sieve and wash under cold running water until water runs clear. Drain.
5. Take chicken and herbs out of stock. Add vegetables and rice to stock, cover and simmer on low heat for 20 minutes
6. Remove chicken meat from carcass and cut into small pieces, then return to pot.
7. Season to taste with cayenne pepper and serve sprinkled with chopped parsley.
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