1
Nov
'12

Is French for “how can you throw that away?”. (not really)

Basically, you make stock. You then take the meat and bones, add fresh onion and carrots, and make stock… again.

Sure, the second stock is kinda weak, but it makes a damnfine not-so-clean rice (dirty rice has chicken livers. This is not it).

I started with cheap chicken. Four breasts, on the bone. On the braai for a few minutes, then into the slow cooker with onions, carrots, pepper, allspice… you know the drill. Don’t forget a tablespoon of vinegar.

Cooked overnight, drained. Back into the slow cooker, fresh onion, fresh carrot, water.

For the rice, fried an onion in oil, added the rice, fried that in the oil, added some white wine, stirred a bit, added the stock, boiled ’till done, added fried mushrooms. Some people would call this risotto, but real risotto is different. And more work. And I like my grains separate.



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