1. Place the chicken in a small kettle or large saucepan and add the water,bay leaf,onion with cloves,allspice,carrot,celery,peppercorns,thyme and salt to taste.Bring to a boil and partly cover. Simmer 30 min. 2. Remove the chicken,carrot,and celery from the kettle and keep hot.Strain the cooking liquidand reserve it.Discard the flavorings. 3. Place the rice in the saucepan and add 2 c. of the reserved cooking liquid. Bring to a boil,cover and cook 20 min. 4. Meanwhile,melt the butter in another saucepan and add the flour, stirring with a wire whisk. Add 1 c. of the reserved chicken cooking liquid,stirring rapidly with the wire whisk. Cook for 5 min. Stir in the cream and continue cooking about 10 min. Add the lemon juice,nutmeg,cayenne and salt and pepper to taste. 5. Untruss the chicken and remove the skin(except the wing skin). Cut the carrot and celery into 2-in pieces. 6. Arrange the rice on a warm serving platter. Place the chicken,carrots and celery on the rice. Spoon the sauce over the chicken and serve.
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|Serving Size: 1 Serving (521g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 154 (45%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 56mg||17 %|
|Sodium 99mg||3 %|
|Potassium 74mg||2 %|
|Total Carbohydrate 42.7g||13 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 41.1g|
|Protein 4.4g||6 %|
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Calories per serving: 344
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