Occasionally I am on the receiving end of free food. Today I received two whole chickens.
What does a homeschooling mom do with whole chickens? Why, have impromptu biology class, of course. Neither of the girls had ever cut up a chicken or even seen it done. I demonstrated the process, even cutting out the wish bone, and included an inspection of the heart and de-boning and skinning the breast. They were “grossed out!” and determined to wait a while before eating chicken and went back to other studies.
Now what do I do with the cut up chicken and the second whole chicken? The meaty pieces were made into a casserole, the bony parts were used to make a soup broth (tomorrow’s post).
When you don’t know what to prepare, throw what ever you can find into a dish and bake it! The result this time was Chicken and Rice with Pineapple Sauce (inspired by the can of chunk pineapple that stared at me when I opened the cupboard). I used the big, meaty pieces from the chickens.
Preheat oven to 350°.
1/2 stick butter
2 cups raw rice
4 cups water
1 tablespoon powdered chicken bouillon
cut up chicken
1 can pineapple chunks
1/4 cup brown sugar
2 Tablespoons soy sauce
1/4 cup prepared mustard
salt and pepper to taste
Dissolve the bouillon in the water. Brown the rice in the butter in a range-proof dish, then add the water. Place the chicken pieces on top of the rice and water. In a blender (I used my favorite Vita-Mixer), combine the pineapple chunks and juice, brown sugar, soy sauce, and mustard. Mix to blend but not liquefy the fruit. Then pour the sauce over the chicken and rice. Cover with aluminum foil and bake four about an hour. Check to see if it is done by cutting a thick piece of chicken. The rice will be done in less time but can continue cooking with the chicken.
Serve with a toss salad or green vegetable.