2 1/2 to 3 pounds frying chicken
7 cups water
2 small onions
1 medium-size carrot, sliced
1/2 celery stalk, sliced
1 medium-size leek, white and green part, sliced
6 peppercorns
2 tablespoons minced pancetta, or minced
...blanched salt pork or blanched bacon
4 tablespoons butter
1/2 cup dry white wine
1 tablespoon tomato paste
2 cups Carolina long-grain rice
Freshly grated Parmesan cheese
Cut all the meat from the chicken. Remove all fat,
gristle and skin. Cut the meat into thin strips. (If
using whole chicken, mince the liver and the gizzard.)
In a deep kettle, put 7 cups of water, any chicken
bones, 1 onion, the carrot, celery and leek. Season
with salt to taste and add the peppercorns. Bring to
the boiling point, skim, and reduce heat. Simmer over
low heat about 45 minutes, skimming as needed.
Strain the broth and remove all the fat.
On a chopping board, mince together into a paste,
the remaining onion and the pancetta or salt pork.
Put the mixture in a heavy saucepan and add the
butter. Cook over medium heat, stirring constantly,
for about 3 minutes or until slightly golden. Add
chicken, chicken liver and gizzard. Cook, stirring
constantly, for about 3 minutes. Mix together wine
and tomato paste and add to chicken; mix well.
Simmer, covered over low heat, stirring frequently,
for about 10 minutes. Measure 6 cups of the chicken
stock and heat it. Stir the rice into the chicken
mixture and cook for 2 minutes. Stir in the hot
chicken stock. Simmer covered, stirring frequently,
for about 15 minutes or until rice is tender and
has absorbed almost all the liquid. If too dry,
add a little hot water, 1 tablespoon at a time. If
too liquid, cook without a cover to allow evaporation.
Serve hot, with grated Parmesan cheese on top.
Makes 4 to 6 servings.