Chapon Au Riz. — Capon with Rice
Ingredients
Directions
Cook the capon
Place the capon in a saucepan and fill it with stock.
Skim the stock well.
Add the washed rice and boil over low heat for about 2 hours.
Serve
Remove the capon and place it on a dish, topping it with the rice and seasoning to taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Capon
- Provides the main meat, which becomes tender during the long, gentle simmer.
- Rice
- Absorbs the flavourful stock as it cooks, becoming soft and moist.
The step that matters
Skim the stock well. Skimming removes foam and impurities that rise while the liquid heats, keeping the stock clear and the rice tasting clean.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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