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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
Modernised → 1914 (proofread, p. 285)~78% of the text changedremovedadded
1 stk høne (med lever og krås). 1 ts salt (til innsiden). 200 g skinke. gr. skinke 60 g ferskt sideflesk. gr. flesk 1 l l. kalvekraft (kokende). 1 stk løk. løk 1 stk gulrot. gulerot 1 stk suppebukett (persille, selleri og purre bundet sammen). 250 g ris. suppevisk 1/4 kg. risengryn 3 stk eggeplommer. Rens hønen på eggeblommer Hønen rengjøres paa vanlig måte, tørk den maate, tørres og gni den innvendig dryppes indvendig med salt.. Hakk lever, krås, skinke salt. Lever, kraas, skinken og flesk flesket hakkes til en fin deig og fyll den inn i deig, som fyldes indi hønen. Sy eller bind hønen pent sammen.. Legg hønen Denne opsættes og lægges i en gryte sammen med løk, gulrot løken, guleroten og suppebukett. Hell over suppevisken, paaheldes den kokende kalvekraften kraft og kok hønen kokes mør over ganske svak varme.. Vask varme. Grynene vaskes og skold risen. skoldes. En time før servering tar du opp røttene og suppebuketten anretningen tages røtterne op, og har risen grynene haves i kraften.. Ta opp hønen når kraften. Hønen tages op, naar den er mør, skjær den opp skjæres op og legg den på lægges paa et varmt, rundt fat. Legér risen fat; grynene jevnes med eggeplommene eggeblommerne og legg den rundt anrettes omkring hønen.

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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