1 frying chicken (3-4 pounds) or 1 roaster (5 pounds)- whole or cut up (leave the skin on, [...]]]> This meal was a Sunday special in my childhood.  On alternate Sundays, we had potatoes instead of rice.  This is more of a method than a recipe.  You learn it by doing it then you can do it again.

Ingredients

1 frying chicken (3-4 pounds) or 1 roaster (5 pounds)- whole or cut up (leave the skin on, you can defat the dish later)

Olive oil for frying

3 medium onion, medium sliced root to top

1/4 c. water

paprika, coarse salt, oregano, garlic powder

1 to 1-1/2 c rice, brown or white, par-boiled (partially cooked in 1/2 the suggested liquid) Amount depends on how many people  you are serving and how much you like rice.

Chicken stock or water equal to 1/2 the liquid required to cook the rice (You can make stock by tossing the neck, gizzards, liver, and heart included with the whole chicken into a saucepan.  Add water to half fill the pan and cook on low heat. Cook until meat is very tender and stock has reduced.)

Roasting pan with lid (Blue spatterware or cast iron work best, but if you have a fancy wedding present roaster, use it.)

Rinse the chicken in cold water.  Pat dry.

Season liberally, but reasonably with coarse salt, oregano, paprika, and garlic powder (too much salt will make it taste too salty!)  Season the cavity or both sides of chicken pieces.

For chicken pieces, brown on both sides in frying pan lightly coat with olive oil

In roasting pan

Coat pan with olive oil, add slivered onions in layer on the bottom.  Nestle the whole chicken, breast side down, into the onion or place the chicken pieces into the onions. Add 1/4 water. Put on the lid.

Place in the middle of a 350F oven.  The chicken and onions will develop significant pan juices.  Chicken pieces will cook faster than the whole chicken.  You will add the par-boiled rice to the pan to finish cooking.  The timing and method of this addition will depend on whether you are cooking a whole chicken or chicken pieces. Cooking time:  1 to 1-3/4 hours for a fryer; 1-1/2 o 2 hours for a roaster.  Chicken pieces- honestly, I could give you a precise time, but I’d be lying. Maybe an hour–  just keep an eye on them. They’re done when juices run clear.

Preparing Rice

The rice must be partially cooked before adding it to the roasting pan.  Follow the cooking instructions on the package but use only half the liquid.  Watch carefully, you want to pull it off the heat just as soon as all the liquid is absorbed so it doesn’t burn. Try checking the progress after about 1/4 of the recommended cooking time has passed.  (Nobody likes burned rice– it’s really nasty because it doesn’t always look bad.)

Adding Rice

When the whole chicken is nearly done (Juices flowing from the bird should be almost clear ,and internal temperature should be about 150F.  Final temperature will be 165F.), remove chicken to a plate.  Guesstimate amount of pan juices.  You’ll need about 1/2 the amount recommended for boiling the rice.  Add the rice to the onions and pan juices.  Return chicken to the pan on top of rice and onion.  Cover and return to oven.   Check liquid level periodically.  If liquid is absorbed and rice is not yet tender, add a small amount of chicken broth or water.  Continue to monitor and add liquid until rice is tender and chicken reaches an internal temperature of 165F.

If you are using chicken pieces, remove them from the pan when they are done.  Cover and set aside.  Add rice and cook as above.  When the rice is tender, return chicken pieces to pan and heat thoroughly.

To  Serve

Remove from oven.  Remove whole chicken from pan to cutting board to rest for a few minutes.  If you notice excess fat, tilt the pan to collect the fat and remove with a spoon. (Save the fat to mix with stale bread and put the whole mess out for the birds) Spoon out rice on to a warm serving dish.  When chicken has rested, carve breast into slices, cut off the legs, thighs, and wings.  Place chicken atop rice, garnish with something green (parsley) and serve with a green salad.  If you’re not being fancy, leave the rice in the roaster, slice of the chicken and return it to the roaster.

If you used chicken pieces, serve directly from the pan or place on a serving platter– whichever works for your moment. Leftovers reheat well in the microwave for lunch at work.

Now that you’ve done this once, you don’t have to refer to the recipe again– just do it.

Enjoy!

Bonus Money saver

Save the carcass.  Toss it in a pan.  Fill the pan with water and slow cook until the water tastes like chicken broth.  Save by freezing in plastic container or use to make chicken soup now.  Add cut up carrots, celery, and onion.  Simmer til everyting is tender and broth is well-flavored.  Pick the meat off the carcass.  Add salt and pepper to taste. Return the meat to the soup and throw away the bones.When you don’t have enough chicken and rice left for even one lunch, toss what you have into the soup.  If you have no rice, add cooked noodles or make dumplings — but that’s another recipe