How long does the dish take?

Allow around 3.5 hours in all. The hen is cooked tender over fairly low heat in veal stock, and the rice is added to the stock only one hour before plating.

What is the stuffing made of?

Liver and gizzard from the hen together with 200 g ham and 60 g pork, chopped into a fine paste. The stuffing is placed inside the hen, which is then sewn/trussed before cooking.

How is the rice made?

1/4 kg rice is washed and scalded, cooked in the stock during the last hour, and finally enriched with 3 egg yolks. The rice is arranged around the carved hen on a warm, round platter.

What is the hen cooked with?

With onion, carrot, and a bundle of soup herbs in 1 liter of boiling veal stock. The vegetables are taken out an hour before plating, when the rice is added to the stock.

Chicken with rice

Chicken with rice from Erken (1914): a hen stuffed with finely chopped liver, gizzard, ham, and pork is simmered tender in veal stock with onion, carrot, and a bouquet of soup herbs. Rice is cooked in the stock during the last hour, enriched with three egg yolks, and arranged around the carved hen.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 285 (falt i det fri)

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About the dish

From the chapter "Poultry and game" in Henriette Schønberg Erken's "Stor kokebok" (1914). A stuffed, long-simmered hen where the stock is used further for the rice – typical of the era's thrifty, whole-ingredient cooking.

How to make it

1
Preparation
Clean the hen in the usual way, dry it, and rub the inside with salt.
2
Stuff
Chop the liver, gizzard, ham, and pork into a fine paste and stuff it into the hen. Sew or truss the hen up neatly.
3
Cooking
Place the hen in a pot with the onion, carrot, and bouquet of soup herbs. Pour the boiling veal stock over it and cook the hen tender over fairly low heat.
4
Rice
Wash and scald the rice. One hour before serving, take out the vegetables and the bouquet of soup herbs and add the rice to the stock.
5
Presentation
Take up the hen when it is tender, carve it, and place it on a warm, round platter. Enrich the rice with the egg yolks and arrange it around the hen.

Changes from the original

Measurements have been converted to modern units (grams, liters). "Pork" is interpreted as fresh, fatty pork belly, and "gizzard" as the gizzard (offal). "Soup whisk" is given as a bouquet of soup herbs. The method has been divided into steps and the language modernized.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 316) → 1914 (proofread, p. 285)~48% of the text changedremovedadded

i 1 høne salt 200 gr. skinke 60 gr. flesk 1 l. kalvekraft i 1 løk i 1 gulerot i 1 suppevisk ¼ 1/4 kg. risengryn 3 ~~eggeplommer.~~ eggeblommer Hønen rengjøres på paa vanlig ~~måte, tørkes~~ maate, tørres og ~~gnis innvendig~~ dryppes indvendig med ~~litt~~ salt. Lever, ~~krås,~~ kraas, skinken og flesket hakkes til en fin deig, som ~~fylles inni~~ fyldes indi hønen. Denne ~~opsettes~~ opsættes og ~~legges~~ lægges i gryte sammen med løken, guleroten og suppevisken, ~~påhelles~~ paaheldes den kokende kraft og kokes mør over ganske svak varme. Grynene vaskes og ~~skåldes.~~ skoldes. En time før anretningen ~~tas røttene~~ tages røtterne op, og grynene ~~has~~ haves i kraften. Hønen ~~tas op når~~ tages op, naar den er mør, skjæres op og ~~legges på~~ lægges paa et varmt, rundt fat; grynene jevnes med ~~eggeplommene~~ eggeblommerne og anrettes omkring hønen. ~~Sausen kan jevnes med 1 eggeplomme, utrørt med 1 del. fløte. Kokt selleri, blomkål, grønne erter eller makaroni kan serveres i sausen.~~

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Frequently asked questions

How long does the dish take?: Allow around 3.5 hours in all. The hen is cooked tender over fairly low heat in veal stock, and the rice is added to the stock only one hour before plating.
What is the stuffing made of?: Liver and gizzard from the hen together with 200 g ham and 60 g pork, chopped into a fine paste. The stuffing is placed inside the hen, which is then sewn/trussed before cooking.
How is the rice made?: 1/4 kg rice is washed and scalded, cooked in the stock during the last hour, and finally enriched with 3 egg yolks. The rice is arranged around the carved hen on a warm, round platter.
What is the hen cooked with?: With onion, carrot, and a bundle of soup herbs in 1 liter of boiling veal stock. The vegetables are taken out an hour before plating, when the rice is added to the stock.

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