French Chicken Bake
INGREDIENTS:
6 c Water 1 c Long-grain rice
1 tb Salt 1/2 lb (to 1) smoked sausage
1 md Onion; finely chopped -- sliced
1 3-lb chicken or (3-4 2 tb Herb seasoning
-- whole chicken leg quarter 1 pk "chicken and herb" seasoning
6 c Water 1 c Long-grain rice
1 tb Salt 1/2 lb (to 1) smoked sausage
1 md Onion; finely chopped -- sliced
1 3-lb chicken or (3-4 2 tb Herb seasoning
-- whole chicken leg quarter 1 pk "chicken and herb" seasoning
Recipe by: Come and Get It! by Jr. Welfare League of Talladega, Al
Measure 6 cups of water, salt, onion, and chicken. Boil until tender. (About 1 hour.) Remove chicken, let cool and remove bones. Chop meat in bite-sized pieces. Skim off fat from juices. Measure 3 1/2 cups of this broth into a 6-qt saucepan. Add rice, chicken pieces and smoked sausage, herb seasoning and "chicken and herb" seasoning. Cook these ingredients for 30 mins. Let come to a boil and turn to low, keeping covered the entire time. If rice mixture is too juicy, cook uncovered until desired consistency. Yield: 6 servings
Originally submitted to book by Mrs. Claxton Ray of Conway, S.C.
Measure 6 cups of water, salt, onion, and chicken. Boil until tender. (About 1 hour.) Remove chicken, let cool and remove bones. Chop meat in bite-sized pieces. Skim off fat from juices. Measure 3 1/2 cups of this broth into a 6-qt saucepan. Add rice, chicken pieces and smoked sausage, herb seasoning and "chicken and herb" seasoning. Cook these ingredients for 30 mins. Let come to a boil and turn to low, keeping covered the entire time. If rice mixture is too juicy, cook uncovered until desired consistency. Yield: 6 servings
Originally submitted to book by Mrs. Claxton Ray of Conway, S.C.