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Chicken and Rice

Updated: Mar 30

(by Katherine King)


3 1/2 lb. chicken

4 T. unsalted butter

seasoned salt, to taste

2 chicken bouillon cubes

1 c. raw rice (Mom used Uncle Ben’s Long Grain Rice)

Wash chicken, and pat dry with paper towels. Put a pat of butter on each leg and thigh, with extra on the breasts.

Sprinkle with seasoned salt.

Preheat oven to 350 F.

Roast until skin is golden brown and juices run clear, approximately 45 - 60 minutes.

Meanwhile, dissolve bouillon cubes in 2 c. water. Add rice, and bring to a boil, then cover and cook over medium-low heat for 20 minutes.

Remove from heat, and leave covered for 5 minutes or until water is absorbed. Fluff with fork.

Strain the chicken fat and juices, and drizzle some over the rice to lightly coat it.

Carve chicken into 6 or 8 pieces and serve with rice.

(Mom usually served this meal with unadulterated steamed broccoli, which was perfect, even for a kid.)


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