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Ingredients
- 1 large chicken
- 1 small knuckle of veal (optional)
- 3 qts of water
- 1/4 lb. of rice
- 1 bunch of parsley
- 1 clove garlic
- 1/2 teaspoonful of celery seed
- 1 c. of whipping or possibly heavy cream
- salt and pepper to taste
Directions
- Put the chicken and veal on with 3 qts of water, together with the rice, parsley, garlic, and the celery seed, tied in a cheesecloth bag.
- Boil gently till the chicken is thoroughly done, taking care to skim well all the time it is boiling.
- Take out the veal bone, and chop the chicken and fully cooked rice coarsely in a food processor or possibly grinder, moistening it with a little of the stock.
- Return the chicken to the stock, season with salt and pepper, and just before serving, pour in the cream.
- Heat thoroughly, but do not boil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4343g | |
| Calories 4153 | |
| Calories from Fat 2759 | 66% |
| Total Fat 309.01g | 386% |
| Saturated Fat 129.61g | 518% |
| Trans Fat 0.0g | |
| Cholesterol 1256mg | 419% |
| Sodium 2233mg | 93% |
| Potassium 2517mg | 72% |
| Total Carbs 91.68g | 24% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.26g | 0% |
| Protein 239.0g | 382% |
