Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Chicken,trussed
5 c Water or chicken broth
1 Bay leaf
1 Small onion,peel and stick t
2 Allspice berries
1 Large carrot,peeled and hald
3 Large stalks celery
6 Black peppercorns
2 Sprigs fresh thyme
Salt and pepper
1 c Rice
2 tb Butter
2 tb Flour
1 c Heavy cream
1/2 Juice of lemon
1/8 ts Grated nutmeg
Pinch of cayenne

1. Place the chicken in a small kettle or large saucepan and add the
water,bay leaf,onion with
cloves,allspice,carrot,celery,peppercorns,thyme and salt to
taste.Bring to a boil and partly cover. Simmer 30 min. 2. Remove the
chicken,carrot,and celery from the kettle and keep hot.Strain the
cooking liquidand reserve it.Discard the flavorings. 3. Place the
rice in the saucepan and add 2 c. of the reserved cooking liquid.
Bring to a boil,cover and cook 20 min. 4. Meanwhile,melt the butter
in another saucepan and add the flour, stirring with a wire whisk.
Add 1 c. of the reserved chicken cooking liquid,stirring rapidly with
the wire whisk. Cook for 5 min. Stir in the cream and continue
cooking about 10 min. Add the lemon juice,nutmeg,cayenne and salt and
pepper to taste. 5. Untruss the chicken and remove the skin(except
the wing skin). Cut the carrot and celery into 2-in pieces. 6.
Arrange the rice on a warm serving platter. Place the chicken,carrots
and celery on the rice. Spoon the sauce over the chicken and serve.

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