(Recipe #147, pages 113 – 114)
Boil the chickens in salted water with a generous knob of butter until done. Meanwhile blanche rice (or use pearl barley), add the chicken broth gradually and simmer until the rice is soft but not mushy. Half an hour before the rice is done, add well washed raisins to taste to the rice and pour in any remaining chicken broth to prevent the rice from becoming too thick. Then cut up the chickens, arrange them piping hot in the middle of a platter and surround them with rice; optionally garnish the platter with your choice of dumplings.
Translated by David Green.