A ladies luncheon dish Graham Kerr created for his wife, Treena
Recipe courtesy of Graham Kerr
6 servings


  • 1 (3 pound) roasting chicken
  • 1 medium onion, sliced
  • 1 medium carrot, sliced
  • 3 to 4 pieces bacon rinds
  • 2 tablespoons clarified butter
  • 1 bay leaf
  • 2 1/2 cups milk
  • 1 cup flour
  • 1/2 cup butter
  • Salt, to taste
  • White pepper, to taste
  • 1 pound long grain rice, washed and strained
  • 1 cup asparagus tips, cooked
  • 5 jumbo shrimp, peeled and cooked
  • 1/2 cup dry white wine
  • 3 stalks parsley, finely chopped
  • Cayenne pepper, to taste


Place chicken, onion, carrot, bacon rinds and clarified butter in stockpot. Cover and cook on medium heat for 5 minutes to steam. Add cold water to cover by 1-inch. Add bay leaf, increase heat and bring to boil, uncovered. Skim foam from surface, reduce heat to simmer, cover and cook for 1 hour.

While chicken is still warm, strip meat off bones and place on plate. Cover chicken meat with a little cooking liquid to keep moist; cool in refrigerator.

Place carcass back in cooking liquid and crush bones. Bring to boil and reduce liquid by half. Cool and skim off fat. Strain 2 1/2 cups for use.

Add milk to strained stock and boil. Knead together flour and butter and add to milk and stock, whisking until smooth. Do not boil. Season with salt and pepper.

Strain liquid from cooled chicken meat into medium saucepan. Add 2 1/2 cups water and rice, cooking until done. Add 1/2-cup asparagus spears and 1/2 shrimp to rice.

Add chicken meat, remaining asparagus and remaining shrimp to sauce. Add wine and heat through gently. To serve, lay chicken and sauce over rice. Dust with parsley and cayenne.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Chicken Schnitzel

Recipe courtesy of Gene Voss|Oleg Voss

Chutney Chicken

Recipe courtesy of Rachael Ray

Moroccan Chicken

Recipe courtesy of Haylie Duff

Chicken Schnitzels

Recipe courtesy of Wayne Harley Brachman

Fried Chicken

Recipe courtesy of Haylie Duff


So Much Pretty Food Here