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What You Need:
(To Serve: 6)
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A 3½-to 4-pound stewing fowl, securely trussed
The fowl's giblets-heart, gizzard and liver-finely chopped
2 quarts water
1 cup finely chopped onions
1½ teaspoons salt
3 tablespoons raw medium or long grain regular-milled rice, or imported short grain rice
¼ cup fresh lemon juice
6 tablespoons finely cut fresh mint
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Translate this recipe:
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| How To Cook: |
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1. Place the chicken and its giblets in a heavy 3- to 4-quart casserole. Pour in the water and bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface.
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2. Add the onions and salt and reduce the heat to low. Simmer partially covered for 2½ hours, then add the rice and simmer for 30 minutes or until the chicken and rice are tender.
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3. Remove the casserole from the heat and transfer the chicken to a plate. When the bird is cool enough to handle, remove the skin with a small knife or your fingers.
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4. Cut or pull the meat away from the bones. Discard the skin and bones, and cut the meat into strips about 1/8 inch wide and 1inch long.
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5. Just before serving, return the chicken to the casserole, add the lemon juice and taste for seasoning. Bring to a simmer and cook only long enough to heat the chicken through.
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6. Place a tablespoon of the cut mint in each of six individual serving bowls, ladle the soup over it and serve at once.
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