- 1 [4 to 5-pound / 1.8 to 2.27-kg] really fat hen
- 12 cups [3 L] salted water
- Parsley sprigs
- 1/2 onion
- 1/2 teaspoon [2.5 mL] thyme
- Approximately 3 cups [750 mL] well-seasoned hot stuffing, to taste
- 1 cup [250 mL] long grain rice
- 2 eggs, well beaten
- Chopped parsley [optional]
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- Simmer hen into salted boiling water, along with parsley sprigs, half onion and thyme until done, yet still firm.
- Preheat oven to 400°F [200°C].
- Delicately remove hen from broth; reserve broth.
- Stuff hot hen with hot stuffing; transfer stuffed hen into a roasting pan, pour in enough reserved cooking broth to completely surround hen.
- Bake into preheated oven until golden brown, coating hen with cooking juices from time to time.
- Boil rice into remaining reserved hen cooking broth, covered, for approximately 25 minutes.
- Mix well beaten eggs into boiled rice.
- If desired, transfer boiled rice into an oven-safe dish.
- Bake rice until firm and golden before serving, along with roasted hen.
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