Today we bring you a recipe from YMB poster Matt Loving who was handed this down from his grandmother. Thanks to Matt for sharing – it sounds delicious and while I’ve yet to try I’ll queue it up for this Sunday. I’ll report back next week.
- 2 to 2 1/2 lb fryers (normal sized chicken)
- 1 cup raw rice
- 1 cup butter or margarine
- 1 cup minced celery
- 1 cup minced onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 chicken bouillon cubes and 2 cups water (or use canned chicken broth and no water)
- 1 cup sour cream (optional)
- Paprika and parsley (optional)
- Brush chicken lightly with butter sprinkle with salt and pepper.
- Broil slowly first with skin down – then up until lightly brown (not done)
- Heat oven to 325 degrees F / 190 C / Gas 5
- In skillet heat rice in º cup butter 10-15 minutes.
- Add chopped celery, onion, salt, and pepper.
- Dissolve bouillon cubes in warm water (or chicken broth) and pour over rice in casserole dish.
- Place chicken skin up in the rice.
- COVER and bake for 1 hour (or shorter depending upon how much the chicken was browned)
- About 15 minutes before it is done, sprinkle with paprika and remove cover.