Chicken à la d'Albufera

== Directions ==
A classic Spanish dish of boned chicken with saffron that deserves a much wider audience than it currently has.
== Ingredients ==
* 2.5 kg chicken
* 2 chicken livers, 1 chicken heart (giblets should be in a bag within the chicken)
* 40 g unsalted butter
* 60 g white rice
* 35 ml white wine
* 35 ml white vermouth
* 430 ml chicken stock
* generous pinch of saffron
* 6 cardamom pods, cracked
* 1 bay leaf
* 1 egg
* salt and pepper to taste
* 2 peeled carrots, diced
* 2 peeled onions, sliced
* 1 stick celery, diced
* 1 clove garlic, minced
* 4 cracked cardamom pods
* 1 bay leaf
* 50 ml white wine
* breastbones from the chicken
== Directions ==
# Chop the livers and heart into small pieces then fry with a little butter in a heavy-bottomed pot for about a minute.
# Transfer to a plate then melt the remainder of the butter in the pot and use this to fry the onions over a gentle heat, until softened.
# Next add the rice and stir for two minutes.
# Add the white wine and vermouth and then the chicken stock along with the saffron, bay leaf, cardamom and a twist of black pepper.
# Cover the pot and allow the rice to cook for fifteen minutes, until it's just ready.
# Now add the fried liver and heart take off the heat and place in a bowl.
# Add the egg, mix-in thoroughly and allow to cool.
# Meanwhile begin preparing the bird by cutting out the two breasts.
# Then, with a pair of scissors cut away the exposed breastbone.
# Season the inside of the chicken liberally with salt and ground pepper.
# Spoon the cooked rice inside the bird so that the entirety of the inside of the bird is filled then replace the two breasts.
# At this stage truss the bird in several layers of muslin so that it's completely secure and the breasts are held in place.
# Place the bird in a casserole or cooking dish that's taller than the bird, add the cooking ingredients and enough water to just cover the bird.
# Bring the water to a simmer and skim-off any foam that rises to the top.
# Once the foam has stopped cover the pot and allow to cook, undisturbed, for an hour and a quarter.
# Take off the heat and allow the bird to sit for half an hour in the stock.
# De-bone the chicken and serve on a warm serving dish along with the rice (spoon the broth over the top but reserve the remainder for making saffron broth).
Category:Cardamom Recipes
Category:Carrot Recipes
Category:Chicken Recipes
Category:Chicken liver Recipes
Category:Chicken stock and broth Recipes
Category:Dry vermouth Recipes
Category:Egg Recipes
Category:Garlic Recipes
Category:Giblets Recipes
Category:Onion Recipes