Posted by: Jerseygirl Sat, 22 May 2004, at 6:24 p.m.
1 whole stewing chicken, about 5 pounds
3 1/2 cups water
1 medium onion, sliced
1 carrot, cut in 4 slices
1/2 cup celery with tops
2 teaspoons salt
1 bay leaf
6 cups cooked rice
6 tablespoons chicken fat or part butter
6 tablespoons flour
1 cup half-and-half
2 cans (4 ounces each) sliced mushrooms
4 ounces chopped pimiento
1 cup toasted slivered almonds
1 cup soft buttered bread crumbs
In a large kettle or Dutch oven, combine chicken, water, onion, carrot, celery,
salt, and bay leaf. Cover and simmer for 1 1/2 hours, or until tender.
Cool chicken in the stock; remove from stock. Remove skin and take meat from
bones; cut into bite-size pieces and place in a medium bowl. Pour about 1/2 cup
of stock over the chicken; cover and refrigerate.
Strain remaining stock into a bowl; chill. Skim fat off the strained chilled
stock; save for the sauce.
Heat 1 cup of stock; pour over cooked rice in a bowl; let stand while making
Melt chicken fat or part chicken fat and part butter in a saucepan over medium
low heat. Blend in flour until smooth and bubbly. Stir in 2 cups of strained
stock. Cook sauce over low heat, stirring constantly, until sauce thickens; let
boil 1 minute. Gradually stir cream; remove from heat. Stir in mushrooms with
mushroom liquid, pimiento, and almonds. In a buttered 12 cup casserole dish,
alternate layers of chicken with sauce and the rice-broth mixture. Sprinkle
buttered bread crumbs over top. Bake at 350° for 45 to 55 minutes, or until
sauce is bubbly and crumbs are nicely browned