Cooking Classics: Lemon-Thyme Chicken Pilau

Rice. The Basics By rebecca gordon buttermilk lipstick southern hostess tv cooking personality editor in chief southern cooking tailgating & entertaining brand pastry chef writer food stylist photographer author southern tailgating expert WBRC Fox 6 Contributor Birmingham AlabamaCooking Classics

The Technique

Chicken Pilau

Seasoned with a generous helping of salt & pepper, pilau is cooked right in it’s own chicken stock, no skimming the fat here. This classic southern chicken & rice dish has long been a regional favorite as it’s easy to prepare & a savvy way to feed folks as it uses every aspect of what you put into it from the chicken stock to the chopped cooked meat. It can be prepared numerous ways & each cook adds a few special touches to make this basic chicken & rice dish a family favorite meal ideal for weeknight suppers. The foundation of Lemon-Thyme Chicken Pilau begins with a whole bird. It’s a recipe my mother-in-law, a South Carolinian native, taught me how to prepare. Follow my pointers for making this dish in your own kitchen & have a look at How To Make Chopped or Shredded Cooked Chicken & How To Make Homemade Chicken Broth for additional tips for working with a whole chicken.

Southern Entertaining. Lemon-Thyme Chicken Pilau By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-In-Chief Southern Cooking Tailgating & Entertaining Lifestyle Brand Pastry Chef Author Food Stylist Writer Southern Hostess Cooking Lessons Southern Tailgating Expert WBRC Fox 6 Birmingham Alabama Contributor

Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon-Thyme Chicken Pilau
makes 6 servings

3 1/2 lb whole fryer
1 Tbsp kosher salt
1 tsp poultry seasoning
1 tsp freshly ground pepper
3 generous sprigs fresh thyme
1 small lemon, sliced
1/4 cup butter
1 large sweet onion, chopped
Kosher salt & freshly ground pepper
2 cups long grain rice
4 cups reserved chicken broth

Rinse the chicken under cool water & place in a Dutch oven. Add enough water to fill 3/4 full. The chicken will not be completely submerged. Bring chicken & the next 5 ingredients to a boil over High heat. Reduce the heat, cover loosely with the lid. Simmer about 45 minutes or until the chicken is cooked through & begins to fall off of the bone.

Carefully remove the chicken from the broth. Place a colander over a large pot & pour the hot broth through it to catch all of the solids. The fat will not be removed from the broth. Reserve 4 cups of broth to finish the dish. Save the remaining broth for another use. 

Melt the butter in the same Dutch oven over Medium-High heat. Add the chopped onion & sprinkle enough salt & pepper over the onions so that you can see it. Cook 5 minutes or until tender. Stir in the rice & the broth. Bring the mixture to a boil, cover, reduce the heat to Low & cook 20 minutes. Pull the chicken from the bone & stir it into the cooked rice.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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Cooking Basics: Rice By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking & Cooking Tutorials Digital Culinary Photo Journalist Pastry Chef Food Stylist Photographer Writer Editorial Director Southern Hostess Modern Southern Socials Game Day EntertainingHow To Make Chicken Pilau

Chicken dishes have long been family supper staples. Although a bit more time consuming than the average weeknight supper, pilau offers a hands-off time investment & a budget friendly meal solution by using the entire bird from meat to broth. Follow my pointers for making this southern recipe classic.

Cooking Classics: Lemon-Thyme Chicken Pilau By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-In-Chief Southern Cooking Tailgating & entertaining Lifestyle Brand Southern Hostess Pastry Chef Author Writer Food Stylist Southern Tailgating Expert WBRC Fox 6 Birmingham Alabama Contributorrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

From boiling a whole chicken to collecting the broth & preparing the final dish, this southern favorite is an easy recipe to prepare. It simply takes a little hands-free time. Get the bird on the stove top & attend to some other tasks. Before long, you’ll have a simple, satisfying meal that is not only tasty but good for you. Here’s what you should know.

Salt & Pepper Chicken How To Make Chicken Stock Broth By Rebecca Gordon Buttermilk Lipstick Southern Hostess Tailgating Expert Cooking Lessons Birmingham Alabama Classically Trained Pastry Chef Home Cook Expert Chicken Dinner Recipes Southern Recipes Tips SecretsNo. 1

The Chicken Preparation

Remove the goodies from the cavity of the bird before you begin. This may include the neck bone, the liver… giblets & quite possibly a lagniappe of additional items that you may want to discard. Although optional, toss some celery with the leaves, a carrot or two & an extra chopped onion in the pot to season the broth further. Discard them once the bird is cooked. Not a traditional addition, I use lemon & thyme in chicken pilau. It adds an extra layer of flavor to this rudimentary chicken & rice dish.

Salt & Pepper Chicken How To Make Chicken Stock Broth By Rebecca Gordon Buttermilk Lipstick Southern Hostess Cooking Lessons Chopped Cooked Chicken From Scratch Chicken & Dumplings Chicken Soup Quesadillas Enchiladas Tailgating Expert Birmingham Alabama Chef Home Cook Pastry ChefNo. 2

The Broth

An easy way to capture the broth & strain off the solids is to place a colander over a larger pot in the sink as you will not need to lift the hot & heavy pot as far when pouring the liquid. The fat will not be removed from the broth as it imparts additional flavor to the finished dish. 

How To Make Chopped Cooked Chicken At Home By Rebecca Gordon Buttermilk Lipstick Cooking Lessons Southern Hostess Southern Classic Recipes How To Boil A Whole Chicken Tailgating Expert Alabama Crimson TideNo. 3

The Cooked Chicken

Allow the chicken to cool until it’s easy to handle. Leave the cooked chicken in large chunks as you pull the meat from the bones. It will hold up better in the dish & will also keep it nice & tender.

Cooking Tutorials: Rice By Rebecca Gordon Buttermilk Lipstick Culinary & entertaining brand Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Instructor Editorial DirectorNo. 4

The Rice

Once the broth has been prepped, sauté the onion in butter. Season with enough pepper so that you can see it. A simple long grain rice can be used for this dish & it cooks beautifully every time.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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