Chicken Treenestar Recipe

Name: Chicken Treenestar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place chicken, onion, carrot, bacon rinds and clarified butter in stockpot.
2
Cover and cook on medium heat for 5 minutes to steam.
3
Add cold water to cover by 1-inch.
4
Add bay leaf, increase heat and bring to boil, uncovered.
5
Skim foam from surface, reduce heat to simmer, cover and cook for 1 hour.
6
While chicken is still warm, strip meat off bones and place on plate.
7
Cover chicken meat with a little cooking liquid to keep moist; cool in refrigerator.
8
Place carcass back in cooking liquid and crush bones.
9
Bring to boil and reduce liquid by half.
10
Cool and skim off fat.
11
Strain 2 1/2 cups for use.
12
Add milk to strained stock and boil.
13
Knead together flour and butter and add to milk and stock, whisking until smooth.
14
Do not boil.
15
Season with salt and pepper.
16
Strain liquid from cooled chicken meat into medium saucepan.
17
Add 2 1/2 cups water and rice, cooking until done.
18
Add 1/2-cup asparagus spears and 1/2 shrimp to rice.
19
Add chicken meat, remaining asparagus and remaining shrimp to sauce.
20
Add wine and heat through gently.
21
To serve, lay chicken and sauce over rice.
22
Dust with parsley and cayenne.

1490

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (3 pound) roasting chicken, 1 medium onion, sliced, 1 medium carrot, sliced, 3 to 4 pieces bacon rinds, and more.

Yes, Chicken Treenestar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Treenestar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions