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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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From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 313)~82% of the text changedremovedadded
1 stk høne (renset). 200 g rundkornet ris (risengryn). 500 g tomater (ca. 1/2 kg). gr. risengryn, ½ kg. tomater, 100 g smør. gr. smør, 1 stk løk (finhakket). løk, 1 l kraft (hønse- eller kjøttkraft). salt (etter smak). tomatsaus (til servering). Vask og skyll risen med kokende vann. Stek løken myk l. kraft. De vaskede, skåldede gryn tilsettes løken, som er stekt i smøret og bland inn risen.. Spe med smøret, overhelles kraften, ca. 2 dl om del. ad gangen, og rør ofte. La risen koke til den nettopp er mør.. Skrell tomatene (skåld dem), hakk dem må røres ofte i. Tomatene befries for skinn, hakkes grovt og bland dem inn blandes i risen. Smak til med salt.. Rens, vask og tørk hønen godt, Hønen renses, vaskes, tørres godt og fyll den fylles med risblandingen.. Legg hønen risen, når denne er nettop kokt mør. Hønen legges i en gryte og drypp den dryppes med smeltet smør. Legg lokk Lokk legges på og sett gryten gryten, som settes i varm ovn. La kjøttet koke Kjøttet kokes sakte og drypp dryppes ofte med smeltet smør.. Ta smør. Lokket tas av lokket mot slutten så når hønen er ferdig, så den får en pen brun farge. Server farve. Serveres med tomatsaus.

Note on Modernised

Mål er omgjort til moderne enheter (desiliter/gram), «risengryn» er angitt som rundkornet ris, og trinnene er delt opp og skrevet i moderne norsk. Mengden tomater er tolket som ca. 500 g.

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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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