BRATHÜHNCHEN MIT CURRYRICE GEFÜLLT
(Roast Chicken with Curry Rice Stuffing)
5 pound roasting chicken
1/4 lemon
Curry rice (recipe below)
Softened butter
Salt
1 cup chicken broth
2 to 3 tablespoons sweet cream
Wash chicken well, pat dry with paper towels and rub inside with cut lemon. Prepare rice,
cooking until almost done. Stuff chicken with cooked rice and truss. Rub with softened
butter, sprinkle with a little salt and place breast up on rack of small open roasting
pan. Pour chicken broth into pan. Roast in 350 degree oven, allowing 20 minutes for each
pound of chicken. It should be done in about 1 1/2 hours, or when chicken's legs can move
easily in their sockets. Remove chicken to heated platter, bring pan juices to a boil and
stir in cream. Heat a minute or two but do not boil again.
CURRYREIS
1 tablespoon butter
2 tablespoons minced onion
1 cup converted rice
1 teaspoon curry powder
2 to 3 cups hot chicken broth
Melt butter in a 1 quart saucepan that has a cover. Sauté onion in butter until it
softens and turns pale yellow. Add rice and curry powder. Toss together and sauté slowly
for about 5 minutes. Add 2 cups hot chicken broth, bring to a boil, cover, reduce heat and
simmer slowly for 20 to 25 minutes, or until tender. Do not let rice overcook or it will
become pasty. Add more of the hot stock as needed during cooking. The stock should be
absorbed by the time the rice is done.