Chicken with Rice
1 chicken cut up into pieces
2 white onions
1/2 to 1 cup of rice (the parboiled rice works fine as well)
1 pinch of Salt, or to taste
2 tablespoons of chicken fat or unsalted butter
1 cup of finely chopped Parsley
Melt the chicken fat or unsalted butter in the deep cast iron kettle and brown the pieces of chicken and add the onions into the chicken cut fine. Turn the fire very low, cover with the lid and cook for some 10-15 minutes, until onions are yellow and tender. Then add about one cup of boiling water, or one cup of fresh sweet milk, and let the chicken simmer for one half of an hour. Then add the parboiled rice, which has been well washed, just cover with boiling water and cook gently until chicken is tender and rice is tender and soft. Add the salt to taste. Serve the pieces of the chicken in center of the big white platter, with a border of rice around it. Decorate with finely chopped parsley or finely chopped chives.
THIS IS THE TRADITIONAL WAY MY FAMILY PREPARES THE TRADITIONAL CREOLE DISH - THE BAKED CHICKEN, FRIED IN THE DEEP CAST IRON SKILLET. THIS IS A NICE TREAT OF THE SUNDAY BRUNCH OF OUR FAMILY IN THE STATE OF CALIFORNIA, GREAT BRITAIN, GERMANY AND LITHUANIA, AS WELL AS THE WHOLE UNITED STATES OF AMERICA. THE TRADITIONAL BAKED IN THE DEEP SKILLET CHICKEN IS CONSIDERED TO BE THE TRADITIONAL AMERICAN STAPLE, BUT THIS DISH IS AS WELL LOVED BY OUR LUTHERAN AND PURITAN FAMILIES IN POLAND, HUNGARY, AUSTRIA, SWEDEN, LITHUANIA AND WORLDWIDE. BAKED CHICKEN CAN BE PREPARED BY THE FAMILIES ALL THROUGH THE YEAR, AND THIS IS ONE OF THE MORE ONCE A WEEK DISHES OF THE TUESDAY OR THURSDAY. THE SPICES THEY MAY BE SERVED WITH, ARE MOSTLY THE BLACK PEPPER AND SALT. GARNI WITH FINELY CHOPPED FRESH CELERY, FINELY CHOPPED FRESH PARSLEY OR FINELY CHOPPED DILL OR FINELY CHOPPED FRESH CHIVES. THE BAKED CHICKEN IS TRADITIONAL STAPLE OF THE WHOLE YEAR ROUND IN THE STATE OF CALIFORNIA AND IS AVAILABLE IN THE UNITED STATES OF AMERICA FOR MORE THAN HUNDRED OF YEARS. HOWEVER THIS IS CONSIDERED TO BE MORE OF A ONCE A WEEK MEAL AND IS SELDOM CONSUMED AS THE DISH OF FESTIVE EVENTS. THE BAKED CHICKEN IS CONSIDERED TO BE THE REAL AMERICAN DELICACY AND THE CROWN OF THE EVERYDAY FAMILY DINNER TABLE.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE BAKED CHICKEN IN MILK SAUCE WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS ALL YEAR ROUND DISH, SUITABLE AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, IF THE HEAVY SPICE, LIKE THE BLACK PEPPER, CHIVES WAS AVOIDED.