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Chicken Valencienne

Procure a nice, tender two-and-a-half-pound roasting chicken. Cut off the head and feet; singe, draw, wipe dry and truss nicely. Arrange a thin border of lard over the breast of the chicken, nicely tied. Peel and cut into half-inch square pieces one small, sound Spanish onion, one ounce lean raw ham, cut the same way, and one clove sound, chopped garlic. Place these in an earthen pot, if possible, sufficiently large to hold the chicken. Add one tablespoon good oil. Lay the chicken over and place the pot in the hot oven for ten minutes, or till it gets a nice light golden colour; then draw the pot to the oven door. Add two gills raw Italian rice, four sweet Spanish peppers cut into half-inch squares and two tablespoons green peas. Season with a light tablespoon salt, half teaspoon white pepper, a very little Spanish saffron (or a saltspoon), and one stalk parsley, finely chopped. Moisten with a heavy pint hot broth or water and a good gill white wine. Cover the pot and place in the oven again to cook for forty-five minutes. Remove from the oven, take up the chicken from the pot, dress the rice, etc., on a hot dish, arrange the chicken on the rice and send to the table.

N. B. When drawing poultry of any kind split the gizzards in two, then carefully remove the sandy pouch, wash well in clear, cold water and add to the white broth "stock pot", as well as the hearts and livers.