Chicken Suprême with Pilaf Long Grain Rice

Tie the legs of the chicken together with splits so that they are tight. Thereupon cover the chicken in a large saucepan with enough cold water and let it bubble up, boil once.

Now skim off the coagulated egg white that has settled on the surface with a spoon. By this time, rinse and clean the vegetables. Cut the carrots, celery, celeriac and leek into coarse pieces, quarter the onions. Spike the bay leaves with the cloves and tie them together with a dark green piece of leek, the thyme sprigs and the parsley to make a bouquet garni, add the kitchen herbs and vegetables to the soup, add a little salt and then simmer the chicken at a low temperature for 90 minutes just below boiling point. In the meantime, prepare the vegetables for the side dish: Clean all the vegetables, cut the kohlrabi into pommes-frites-like pieces, the carrots a tiny bit smaller, and the savoy cabbage leaves about 1 cm wide and three cm long strips. For the long grain rice, skim 0, 4 l from the chicken soup. Cut the onions into small pieces and sauté them in a little bit of butter until they are translucent, then add the long grain rice and sauté for about a minute while stirring continuously, extinguish the whole thing with the clear soup, season with salt and let it bubble up. Now turn down the heat, put the lid on and cook the long grain rice for about 15 min.

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