(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Yield: 6 servings


    • 1 roasting chicken
    • 2 stalks celery, chopped
    • 1 large onion, chopped
    • 4 tablespoons butter
    • salt to taste
    • pepper to taste
    • 1½ cups rice


Cover hen with water in a large pot.

Add celery, onion, butter, salt and pepper.

Bring to boil then lower heat to simmer for 45 minutes or until chicken is cooked.

Remove chicken from pot and remove skin and bones.

Meanwhile, add rice to the chicken broth and cook for 30 minutes or until rice is tender.

Add the chicken to the rice and simmer for 15 minutes.

Add water and butter as needed for consistency and taste.

Nutritional Value Per Serving
Calories 426, Calories From Fat 138, Total Fat 15g, Saturated Fat 7g, Cholesterol 90mg, Total Carbohydrate 45g, Protein 28g

Florida Department of Agriculture and Consumer Services



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only. 
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages