Chicken with Rice—Braised

Draw a chicken weighing three pounds, break the breastbone and fill the inside with a good dressing composed of beef marrow and raw ham, a handful of bread-crumbs, one egg-yolk, salt, pepper, and nutmeg. Sew up the opening on top and truss with the legs inside; bard nicely, and lay it in a saucepan proportionate to its size, with the giblets, a garnished bunch of parsley, (No. 123) two cloves, and some ham parings. Moisten to about its height with stock (No. 194a) from the stock pot retaining all the fat and let boil up briskly for five to six minutes; remove the saucepan on one side of the range to finish boiling the liquid slowly for half to three-quarters of an hour. Place half a pound of well-washed and lightly blanched rice into another saucepan, wet it with two-thirds of the chicken broth after straining it through a fine sieve; in case there be not sufficient add a little broth; cook eighteen to twenty minutes on a hot fire; it should be softened and sufficiently dried; remove and finish by stirring in with a fork, a piece of butter, also a dash of nutmeg. Dress the rice on a dish, lay the chicken on top after draining and untrussing it, then serve. A small handful of grated parmesan cheese may be added to the rice if desired. Serve separately the remaining third of the stock reduced to a half-glaze.