Blank Manng of Chicken
Yield
6 servingsPrep
1 hrsCook
Ready
24 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
boiling |
|
| 1 | each |
onions
skinned |
|
| 1 | each |
bouquet garni
seasoning |
*
|
| 8 | ounces |
rice
short grain |
|
| 2 | ounces |
butter
|
|
| 2 | ounces |
sugar, superfine
o |
|
| 2 | ounces |
almonds
ground |
|
| 2 | ounces |
almonds
whole, blanched |
|
| 1 | x |
lard
or oil for frying |
*
|
| 1 | x |
salt
to taste |
*
|
| 2 | tablespoons |
parsley leaves
fresh |
|
| Almond milk | |||
| 2 | pints |
water
|
*
|
| 8 | ounces |
almonds
powded almonds |
|
| 1 | teaspoon |
sugar, superfine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
boiling |
|
| 1 | each |
onions
skinned |
|
| 1 | each |
bouquet garni
seasoning |
*
|
| 231.2 | ml/g |
rice
short grain |
|
| 57.8 | ml/g |
butter
|
|
| 57.8 | ml/g |
sugar, superfine
o |
|
| 57.8 | ml/g |
almonds
ground |
|
| 57.8 | ml/g |
almonds
whole, blanched |
|
| 1 | x |
lard
or oil for frying |
*
|
| 1 | x |
salt
to taste |
*
|
| 3E+1 | ml |
parsley leaves
fresh |
|
| Almond milk | |||
| 946 | ml |
water
|
*
|
| 231.2 | ml/g |
almonds
powded almonds |
|
| 5 | ml |
sugar, superfine
|
|
Directions
Make the almond milk by simmering the almonds gently in the water and sugar until all the flavour is extracted (about 12 hours).
Strain. Place the chicken in a large saucepan, cover with boiling water, add the onion, bouquet garni and seasoning.
Cover, bring to the boil and simmer until the bird is tender.
(About 1½ -2 hours, according to age and size.)
When cooked, remove from the stock, discard the skin and bones, cut the flesh into bite-sized pieces and keep warm.
Cook the rice in the almond milk, adding some of the chicken stock to make up the required amount of liquid.
Drain the rice but do not dry it-it should be moist.
Return the rice to the saucepan and add the diced chicken, butter, sugar and ground almonds.
Season well. Fry the whole almonds lightly in the oil or fat until golden.
Sprinkle with a little salt.
Serve the rice on a heated dish, decorated with the fried almonds and parsley.
