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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. 1

    Preparation

    Clean the hen in the usual way, dry it, and rub the inside with salt.

  2. 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. 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. 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. 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.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 316) → Modernised~78% of the text changedremovedadded
i 1 stk høne (med lever og krås). 1 ts salt (til innsiden). 200 gr. skinke g skinke. 60 gr. flesk g ferskt sideflesk. 1 l. l kalvekraft i løk i gulerot i suppevisk ¼ kg. risengryn (kokende). 1 stk løk. 1 stk gulrot. 1 stk suppebukett (persille, selleri og purre bundet sammen). 250 g ris. 3 stk eggeplommer. Hønen rengjøres Rens hønen på vanlig måte, tørkes tørk den og gnis gni den innvendig med litt salt. Lever, salt.. Hakk lever, krås, skinken skinke og flesket hakkes flesk til en fin deig, som fylles inni hønen. Denne opsettes deig og legges fyll den inn i hønen. Sy eller bind hønen pent sammen.. Legg hønen i en gryte sammen med løken, guleroten løk, gulrot og suppevisken, påhelles suppebukett. Hell over den kokende kraft kalvekraften og kokes kok hønen mør over ganske svak varme. Grynene vaskes varme.. Vask og skåldes. skold risen. En time før anretningen tas servering tar du opp røttene op, og grynene has suppebuketten og har risen i kraften. Hønen tas op kraften.. Ta opp hønen når den er mør, skjæres op skjær den opp og legges legg den på et varmt, rundt fat; grynene jevnes fat. Legér risen med eggeplommene og anrettes omkring legg den rundt hønen. Sausen kan jevnes med 1 eggeplomme, utrørt med 1 del. fløte. Kokt selleri, blomkål, grønne erter eller makaroni kan serveres i sausen.

Note on Modernised

Mål er omregnet til moderne enheter (gram, liter). «Flesk» er tolket som fersk, fet svinesideflesk, og «kraas» som kråsen (innmat). «Suppevisk» er angitt som en bukett suppeurter. Fremgangsmåten er delt i trinn og språket modernisert.

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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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