{"id":4706,"slug":"baked-chicken-with-rice","title":"Baked chicken with rice","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a fat hen","hot water","salt","a soup bouquet","spices","a bay leaf","a cup of washed rice"],"ingredients_norm":["fat hen","hot water","salt","soup bouquet","spice","bay leaf","washed rice"],"steps":["Put in a saucepan a fat hen with all of its fat, cover with hot water, season with salt.","When it comes to a boil, skim off the foam but leave the fat.","Add a soup bouquet with the addition of some spices and a bay leaf.","When the hen is half done, which will be in about an hour, remove the bouquet.","Add a cup of washed rice.","Boil until the rice is nearly done, by which time it has absorbed most of the broth.","Then put into a porcelain baking dish and bake until brown."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w29:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"adb5fd62b532488b3c870b0dd65c85ad6a3c8d30243c854272a703b164a2dca3","created_at":"2026-08-02T16:38:20Z","updated_at":"2026-08-02T16:38:20Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-chicken-with-rice"}