Boil chicken for 45 minutes to 1 hour in 6 cups
water. Allow to cool. Remove meat from bones.
Reserve 2 1/2 cups stock in pot. Set remaining
stock aside to make gravy.
Return chicken to pot with 2 1/2 cups stock.
Bring to a boil. Add rice. Cook 20 minutes, or
until rice has absorbed almost all liquid. Salt
and pepper to taste.
To make gravy- In separate saucepan, melt butter.
Whisk in flour; stir until smooth. Add reserved
stock. Bring to boil; heat until thickened, about
2 minutes.
To serve- Top each serving of chicken and rice
with gravy and then with chopped egg.
Originally Submitted
6/5/2010
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