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Chicken with rice and tomatoes

Erken's recipe for a whole hen stuffed with risotto-like rice cooked with onion, butter, stock, and tomatoes, slow-roasted covered in the oven and served with tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 282 (falt i det fri)

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About the dish

From the chapter on poultry and game in "Stor kokebok" (1914). A stuffed hen where the rice is cooked like risotto with onion and tomato before being used as stuffing – a typically "refined" everyday dish in Erken's bourgeois kitchen.

How to make it

  1. 1

    Rice and onion

    Wash and rinse the rice with boiling water. Fry the onion soft in the butter and stir in the rice.

  2. 2

    Cook the rice

    Thin with the stock, about 2 dl at a time, and stir often. Let the rice cook until it is just tender.

  3. 3

    Tomatoes

    Peel the tomatoes (scald them), chop them coarsely, and mix them into the rice. Season with salt.

  4. 4

    Stuff the hen

    Clean, wash, and dry the hen well, and fill it with the rice mixture.

  5. 5

    Roast

    Place the hen in a pot and drizzle it with melted butter. Put the lid on and set the pot in a hot oven. Let the meat cook slowly and baste often with melted butter.

  6. 6

    Browning and serving

    Take the lid off toward the end so the hen gets a nice brown color. Serve with tomato sauce.

Changes from the original

Measurements have been converted to modern units (deciliters/grams), "rice" is specified as short-grain rice, and the steps are broken up and written in modern language. The amount of tomatoes is interpreted as about 500 g.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 282) → 1949 (korrekturlest, s. 313)~42% av teksten endretfjernetlagt til
1 høne 200 gr. risengryn 1/2 risengryn, ½ kg. tomater tomater, 100 gr. smør smør, 1 løk løk, 1 l. kraft. De vaskede, skoldede skåldede gryn tilsættes tilsettes løken, som er stekt i smørret, overheldes smøret, overhelles kraften, ca. 2 del. ad gangen, maa må røres ofte i. Tomaterne Tomatene befries for skind, skinn, hakkes grovt og blandes i risen. Hønen renses, vaskes, tørres godt og fyldes fylles med risen, naar når denne er netop nettop kokt mør. Hønen lægges legges i gryte og dryppes med smeltet smør. Lok lægges paa Lokk legges på gryten, som sættes settes i en varm ovn. Kjøttet kokes sagte sakte og dryppes ofte med smeltet smør. Lokket tages av, naar tas av når hønen er færdig, saa ferdig, så den faar får en pen brun farve. Serveres med tomatsaus.

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Frequently asked questions

How do I make the rice stuffing?
Wash and scald the rice (200 g), fry a chopped onion in the butter, and add the rice. Pour in the stock little by little, about 2 dl at a time, and stir often. When the rice is just tender, mix in coarsely chopped tomatoes – the tomatoes are peeled first (skin removed).
How is the hen cooked?
Clean, wash, and dry the hen well, fill it with the rice mixture, and place it in a pot. Drizzle with melted butter, put the lid on, and set the pot in a hot oven. The meat is cooked slowly and basted often with melted butter. Finally the lid is taken off so the hen gets a nice brown color. Allow around 2.5 hours in total.
What is served with it?
The dish is served with tomato sauce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 282, and serves 4.

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