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Roast Chicken and Rice for Two
1 Entire Chicken (under 4 lbs--usually sold as a fryer)
Garlic Salt
Pepper
Fresh Tarragon
Chicken Stock
Rice (about three cups when cooked)
Clean the innards out of the chicken and lay in the pan breast-up. (I usually use a 9x9 cake pan lined with tinfoil for easy cleanup.) Sprinkle the chicken liberally with garlic salt and pepper, and put a sprig or two of tarragon into the cavity. You can also use dried tarragon, but it is as strong as fresh. Sprinkle it on with the salt and pepper. Bake at 350 for one and a half to two hours, depending on the size of the chicken. A good rule to follow is cook half an hour for every pound the chicken weighs.
For the rice, I use long-cook rice rather than instant, but you can use whatever you are familiar with. Instead of water to simmer the rice in, use chicken stock. This flavors the rice beautifully.
When the chicken is done, cut it into chunks and serve with the rice. I like to mix the chicken and rice together. Serves two generously.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
