Can anyone from S.C. please give me a good chicken purlough recipe?

Answer 1

Carolina Pilau
Ingredients
4 ounces salt pork, slab bacon or Italian pancetta, cut ¼-inch thick and diced
1 large onion, trimmed, split lengthwise, peeled and chopped
2 large celery stalks, strung and chopped
1 large garlic clove, minced
4 cups lower-sodium chicken broth or water
3 1/2 pounds chicken pieces, light and dark
1 teaspoon each dried thyme, parsley, sage, marjoram (or 1 tablespoon each chopped fresh herbs)
2 bay leaves
1 whole small hot pepper (optional)
2 cups seeded and diced fresh tomatoes, with their juices
Zest of 1 lemon, removed with a vegetable peeler in 2 or 3 large pieces (optional)
1/2 teaspoon salt
Freshly ground black pepper
2 cups long grain rice
1 tablespoon chopped fresh parsley

Instructions
1. Rinse pork well, especially if it is very salty, and pat dry. Put it in a Dutch oven or flameproof, lidded casserole and sauté over medium heat until fat is rendered and pork is browned. Spoon off all but 2 tablespoons of fat.
2. Add onion and celery and sauté until softened and translucent, about 5 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add broth and increase heat to medium-high. Bring to a boil, skimming off any scum that rises, and reduce heat to medium.
3. Add chicken, dried or fresh herbs, bay leaves, hot pepper, tomatoes and lemon zest, if using, to the simmering liquid. Continue simmering, covered, until chicken is tender, about 30 minutes. Remove, skin and bone chicken, then cut or shred meat into bite-sized pieces. You may skim off the excess fat, but leave at least 2 tablespoons. Return chicken meat to the pot.
4. Wash rice. Drain thoroughly in a wire sieve and add to the pot. Increase heat briefly until it comes back to a simmer, then reduce heat as much as possible, cover, and simmer gently for 30 minutes.
5. Remove and discard bay leaves, hot pepper pod and zest, if using. Fluff rice with a fork. The grains should be moist but separate and not split. Immediately turn onto a platter or serve it directly from the pot. Serves 8.

Answer 2

Original recipe

Chicken Purlough (pronounced perlow)

Kill and dress one whole chicken.
Place in water to cover, simmer for several hours until tender.(replace water
as necessary)
Remove from fire and cool.
Remove bones, fat and skin from chicken and feed to yard critters.
Use remaining broth to cook rice. Add salt, pepper and other spices to taste.
Add boned chicken when rice is partially done. You might add paprika or small
red peppers to add not only taste but color.

Answer 3

Chicken Purlough

Whole chicken
1 t. salt
1 t. paprika
1 t. pepper pods
Rice

Simmer chicken and spices in water for one hour or until tender. Add water as necessary.

Cool, remove bones, fat and skin from chicken and set aside.
Use broth to cook rice adding more salt if necessary.
Boned chicken is added when rice is partially done.

*********************************************************************
Kill and dress one whole chicken.

Place in water to cover, simmer for several hours until tender. (replace water as necessary)

Remove from fire and cool.

Remove bones, fat and skin from chicken and feed to yard critters.

Use remaining broth to cook rice. Add salt, pepper and other spices to taste.

Add boned chicken when rice is partially done. You might add paprika or small red peppers to add not only taste but color.

Answer 4

I have a REALLY good recipe for purlough, but since I'm not from S.C., I guess you can't have it. Sucks to be you.