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The pilaf is prepared exactly the same way as the classic Turkish rice pilaf but served with pieces of boiled chicken. In Turkey, a whole chicken is boiled, the broth is used to make the pilav. Hand picked chicken pieces are typically added to the the rice during cooking. To cook the chicken, use a large, heavy pot suitable for slow cooking. Start with cold water. When the water begins to boil reduce the heat and let simmer. During the first 30 minutes, skim the scum off the top of the broth regularly - this is essential for a clean, tasty broth.. Depending on its size, 1-1.5 hours should be sufficient to fully cook the chicken. At this point, you can remove the meat from the bones (rather easily if the chicken is cooked well) and continue simmering the bones for an extra rich broth. Actually, purists suggest simmering for a whole day to get the calcium off the bones. |
