• 1 frying chickenm 2 1/2 to 3 pounds
  • 7 cups water
  • 2 small onions
  • 1 medium-size carrot, sliced
  • 1/2 celery stalk, sliced
  • 1 medium-size leek, white and green part, sliced
  • 6 peppercorns
  • 2 tablespoons minced pancetta or minced blanched salt pork or blanched bacon
  • 4 tablespoons butter
  • 1/2 cup dry white wine
  • 1 tablespoon tomato paste
  • 2 cups Carolina long-grain rice
  • Freshly grated Parmesan cheese


Cut all the meat from the chicken. Remove all fat, gristle and skin from the meat, and cut the meat into thin strips. Mince chicken liver and the gizzard. In a deep kettle, put 7 cups of water, the chicken bones, neck, 1 onion, the carrot, celery and leek. Season with salt to taste and add the peppercorns. Bring to the boiling point, skim, and reduce heat. Simmer over low heat about 45 minutes, skimming as needed. Strain the broth and remove all the fat. On a chopping board, mince together into a paste, the remaining onion and the pancetta or salt pork. Put the mixture in a heavy saucepan and add the butter. Cook over medium heat, stirring constantly, for about 3 minutes or until slightly golden. Add chicken, chicken liver and gizzard. Cook, stirring constantly, for about 3 minutes. Mix together wine and tomato paste and add to chicken; mix well. Simmer, covered over low heat, stirring frequently, for about 10 minutes. Measure 6 cups of the chicken stock and heat it. Stir the rice into the chicken mixture and cook for 2 minutes. Stir in the hot chicken stock. Simmer covered, stirring frequently, for about 15 minutes or until rice is tender and has absorbed almost all the liquid. If too dry, add a little hot water, 1 tablespoon at a time. If too liquid, cook without a cover to allow evaporation. Serve hot, with grated Parmesan cheese on top.
4 to 6 servings

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Submitted 6/13/05.
Source: The Italian Regional Kitchen
Submitted By: Joy Bowers
Risotto with Chicken