_“Get a fat hen—the fatter the better.”_
Because this recipe comes from a Southern cook, there are no accurate
measurements.
Sam would always recommend a “fat hen”—“the fatter the better,” and
“’nough rice and plenty of pepper.”
This I know: The chicken is cut up and boiled in the water until
tender. Should be cooked in a good sized flat bottom kettle. When the
chicken is tender there should be enough of the stock to come up well
around it, but not to cover it. Then put in with the chicken about a
scant pint of well washed rice. This should be stirred ONCE, Sam says,
and allowed to steam slowly an hour. Use plenty of pepper to season and
salt to taste. Each grain of rice should be fat and juicy. Successfully
made it is delicious.
EDITOR’S NOTE:—The Chicken Pilau recommended by Mr. Hays is
delicious. A variation perhaps equally good, may be had by
substituting broken spaghetti, or vermicelli for the rice.