Chicken-Rice Purlo

• 1 large onion, diced
• 3 Tbsp. bacon grease
• 1 (4 lb.) stewing hen, cut up
• salt and pepper to taste
• 4 c. chicken broth from the hen
• 2 c. uncooked white rice
• 3 hard-cooked eggs, coarsely chopped

1. Saute onion intacon
2. drippings until tender.tdd cut up chicken and
3. seventups
4. water.
5. Add
6. salt and pepper.
7. (I like my purlo hot with pepper.) Bring to boil; reduce heat and simmer until done, about 1 1/2 hours.
8. Debone chicken, measure out 4 cups broth.
9. Return
10. totoil
11. and
12. add rice and chopped eggs.
13. Cook, covered,
14. until
15. grains
16. are tender and liquid is absorbed, about 25to 30 minutes.tther meats or seafood may be substituted for the
17. chicken.
18. (Ast
19. child I thought the whole world ate purlo for Sunday dinner.)

onion, bacon grease, stewing hen, salt, chicken broth, white rice, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=633424 (may not work)