preparation
Step 1: Go out in yard and chase chicken until you catch him. Grab chicken by the neck and twirl around and around until you hear his neck pop. Drop chicken on ground. If he gets up and starts running around, repeat step 1. If chicken lays there continue on to step 2. Step 2: Hold chicken by feet and start plucking off feathers. (You can save these for a pillow.) After plucking off big feathers, get tweezers and pull out all little feathers. After this, get a butcher knife and lay chicken's neck across a stump. (Wait a few minutes to see if chicken is going to get back up and run, his neck may not have popped!) If chicken does not move, then take butcher knife and chop off chicken's head. (You can save this for later use.) Take butcher knife and chop off feet. (These can be put in the bottom of the dumpling pot for laughs.) After cutting off head and feet, slice open belly and pull out innards. (You may not want to save these.) After cleaning out, put in a big pot and boil. Step 3: Saute onion in butter. Cook rice in chicken broth (drain fat off broth), then mix all ingredients together and place in casserole dish. Bake at 350° for 20 minutes. If whole fryer is used, use 2 cans of cream of celery soup. |