- Yield: 4 Servings
- Preparation Time: 30 Minutes
- Cooking Time: 2 Hours
- 1 whole chicken (about 3½ lb/1.5 kg)
- 2 onions, quartered
- 4 carrots, peeled and halved lengthwise
- 10 black peppercorns
- 5 juniper berries
- 4 bay leaves
- 10½ oz (300 g) lean sausage meat
- 2½ oz (75 g) chicken livers, rinsed, patted dry, and very finely minced
- 3 cloves of garlic, finely minced
- ½ tsp freshly ground pepper
- 1 tsp orange zest
- 1¾ cups (300 g) basmati rice
- 2 tbsp butter
- Pinch of salt
For the Relish
- Heaping 2 tbsp capers, drained and finely chopped
- 12 cornichons, drained and finely chopped
- Handful of chopped flat-leaf parsley
- Heaping 2 tsp grainy mustard
How to Make It
- In a large pot, combine the chicken, onions, carrots, peppercorns, juniper berries, and bay leaves. Pour in cold water to just cover the chicken, cover, and simmer for 2 hours.
- Meanwhile, mix together the sausage, livers, one-third of the garlic, the pepper, and orange zest. Mold into a fat sausage shape on a large piece of foil. Roll up tightly and twist the ends to seal the foil. Prick the foil all over with a fork so the flavors can infuse the broth, then nestle it in the pot with the chicken (making sure it’s submerged in the stock) for the last 30 minutes of the chicken’s cooking time.
- Put the rice in a small saucepan and ladle over 2½ cups of the hot stock from the chicken pot. Cover and boil over high heat for 7 minutes, then drain the rice through a sieve. In your largest nonstick frying pan (with a lid), melt the butter over medium-low heat and add the remaining garlic. Gently fry the garlic until it begins to sizzle, then stir in the rice and salt. Wrap the lid of the pan in a clean tea towel and place on top (the tea towel will absorb moisture so the rice stays crispy). Cook for 5 minutes on very low heat—you want the rice to crisp up on the bottom of the pan. To make the Relish
- In a small bowl, mix together the capers, cornichons, parsley, and mustard.
- Remove the chicken from the pot and cut into serving-size pieces. Unwrap the “stuffing” and slice into rounds. Serve each guest some crispy rice with the chicken, stuffing, and carrots. Ladle a little of the hot stock over the top and top with a little relish.