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Chicken and Rice Recipe

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This recipe for Chicken and Rice, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arminda Long Hunt
Added: Friday, June 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2-1/2 or 3-lb. Chicken, boiled and deboned
2-1/2 c. white rice

Directions:
Directions:
Boil chicken, whole or cut up, until tender. Season with salt and pepper to taste. Take meat off bone.
It's best to let the stock get cold and skim the fat off the top. You don't really need to eat that fat stock. You can't get all of it but it will help to get as much as possible. You should have about 2-1/2 quarts of stock. Just keep that amount of water or close to that in the kettle. Place de-bonded chicken back in stock with 2-1/2 cups rice. Cook on medium until it is boiling good; turn on low and cook until rice is tender, stirring occasionally. May add 1/4 teaspoon garlic salt if desired, also spoonful of Parkay liquid margarine. Add a little water if needed.

 

 

 

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