Ingredients

3lb (1.35kg) Chicken

6 cups Water

1 tbsp Salt

1 Bay leaf

1 pinch Thyme

2 sprigs Parsley

4 Peppercorns

1 Celery stalk

1 Onion, studded with 1 clove

2 tbsp double cream

4 cups Rice, cooked

3 Egg yolks

2 tbsp Grated Swiss cheese

Method

In Dutch oven, combine water, salt, bay leaf, thyme, parsley, peppercorns, celery, and onion studded with a clove.

Bring to boil.

Add chicken.

Bring again to boil.

Cover and simmer gently 1 1/2 hours, or until meat is very tender.

Remove chicken and bone it.

Reserve 1 cup cooking liquid.

Place rice in heated ovenproof casserole.

Arrange chicken on top of rice.

Keep warm.

In small, heavy saucepan, cook reserved cooking liquid.

Bring to boil.

Blend sauce with egg yolks.

Off heat, add cheese.

Mix well.

Pour over meat.

Dot with butter.

Grill until top is well browned.

Cooks Comments and Tips

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