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Prepare plain rice according to one of the recipes on pages 337339. Put all the vegetables in a pan with the stock. Bring to the boil and remove any scum. Add salt, pepper, garlic, and lemon juice. (Start with the lesser amount of lemon juice and add more later.) The sauce is meant to be very tart. Simmer gently, covered, for about 45 minutes, until the potato has practically disintegrated and the other vegetables are extremely soft, adding water if necessary. Add the mint and parsley towards the end. Serve, pouring the sauce over each portion of rice with a ladle. Put 6 chicken wings, or 1 or 2 breast halves, in with the vegetables. Remove skin and bones and cut up into small pieces before serving.
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Maple wood — sweet, mild smoke for bacon, ham, poultry
Pink curing salt for bacon, ham, corned beef, charcuterie
Precise curing salt — bacon, ham, corned beef, cured sausage
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Maple wood — sweet, mild smoke for bacon, ham, poultry
Pink curing salt for bacon, ham, corned beef, charcuterie
Precise curing salt — bacon, ham, corned beef, cured sausage