"Hunger is the best sauce in the world."--Cervantes

Chicken Purlough Recipe

3.8 stars - based on 2 votes
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This recipe for Chicken Purlough, by , is from Civil War Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leah Goldsberry
Added: Tuesday, January 1, 2013

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken
3 cups rice
3 tsp. salt
2 tsp. pepper
1 tsp. paprika
3 small red peppers

Directions:
Directions:
Kill and dress chicken.
Place in pot of water over fire; cover and simmer for several hours until tender (replace water as necessary).
Remove from fire and cool.
Remove bones, fat and skin from chicken (i like to feed these to yard animals).
Use remaining broth to cook rice with salt and pepper.
Add boned chicken, peppers and paprika when rice is partially done.

Makes about 40 rations.

Number Of Servings:
Number Of Servings:
40 rations
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Great to have when there is extra time in camp for a good, hearty meal.

 

 

 

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