The recipe as Mom gave it to me is in bold print, with changes that I made this time in regular print after the original. Any changes for next time will be after the instructions.
Chicken & Yellow Rice
- 1 fryer, cut up I couldn't find anything labled a "fryer" at the store, so I used a "Grade A Chicken, split." It was 3.9 lbs.
- 1/3 cup margarine I used butter, and rounded down to 5 TBSP (since 1/3 of a cup is a pain to cut from a stick)
- 1 cup uncooked rice
- 1/4 teaspoon garlic powder I used a heaping 1/2 teaspoon. There's no such thing as too much garlic.
- 1.5 teaspoon salt I used seasoned salt.
- 1/8 teaspoon pepper I didn't measure this, just shook it generously over the dish.
- 1 teaspoon tumeric
- 2.5 cups boiling water I used a pint of my homemade stock, and enough water to complete the measure.
Brown chicken in margarine. Place in a shallow 2 qt casserole dish. Sprinkle rice & spices over chicken. Mix the water with the pan juices & pour over chicken. Cover & bake at 350 degrees for 1 hour.
- That chicken was not the right choice. The amount was OK, but I don't remember that many small bones when Mom used to make it. I'm not sure what I should have used instead.
- Some of the rice was underdone. I think if I had used the right size casserole dish (I used a 3 qt dish) it would have worked better. Either that or more stock/water. Or maybe both.