This weekend, buy a very big chicken:
– take the fillets to fill wheat tortillas;
– keep the legs, wings, gizzard and neck for this recipe;
– freeze the liver to make a terrine when you have enough;
– use the carcass to make a stock that will serve for this recipe and for chestnut soups…
A Côtes de Bourg… For camper-van travellers who are France Passion members, you can stop over with Murielle and Johann Demel at Château Puy d’Amour in Saint-Seurin-de-Bourg… You’ll be made very welcome, and it’s a good base for exploring the Gironde estuary ^^
Cut the chicken into pieces and make the stock with the carcass. Put the carcass in a pot with cold water to cover, salt it and cook for an hour.
Cook the lentils in a pan of cold water with a large onion. After an hour, salt them and turn off the heat.
Gently fry the onions and the rice in a covered pan or a casserole with a little fat.
Take out the onions and rice when they’re translucent and brown the chicken pieces in their place.
Add the stock, the turmeric, the tomato and the peppers. Cook for 30 minutes over low heat.
Put the rice and onions back, add a little water if needed and carry on cooking for 15 minutes.
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