Directions: |
Directions:Cut hen up into pieces and remove the small rib bones from the backbone and season. Add 1 gallon of oil to pot heat up and brown sausage first not too brown, remove and add hen to pot and brown. When all the moisture cooks out and hen is golden brown remove hen from pot. Remove just about all of the oil leaving a little in the bottom. Put onions in and brown onions until golden brown. You will need to add some water while browning onions so they don’t burn. When onions are golden brown add sausage, hen, gallon of chicken stock, gallon of water, small jar of chicken flavored bouillon, and red hot sauce. Stir it up well. Check the level of water in the pot. Put the lid on and stew for 20 minutes stirring occasionally. After 20 minutes remove lid and check the level. You may need to add a little water back to the previous level. Add green onions and taste for seasoning one more time. When it’s right, turn the fire up and get to a rolling boil. Add rice stir constantly for 5 minutes then cut the fire way back and put the lid on the pot. Leave lid on for 20 minutes. Remove lid and push the rice away from the sides to allow water to fall to the bottom, then smooth the top to form a seal with the rice. Put the lid back on for another 25 minutes. Remove lid and now roll the rice, don't go all the way to the bottom when rolling the rice, turn fire off and let stand for 15 to 20 minutes. Now serve. |
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