How to make
This is one of the traditional spring dishes, that we prepare at least once if we get hold of fresh dock. I've used chicken carcass, because they make a gorgeous and flavorful broth and the fact that they're not rich in a lot of meat isn't a problem, since the main characters in the dish are the dock, the rice, and a bit of the leeks.
As a type of rice, I used the Panino Extra brand. I recommend it because it doesn't become mushy and is very pleasant.
The first thing you need to do is put the washed chicken carcass in water with a spoonful of vinegar. Leave them stand for about 30 minutes to 1 hour. Then boil them with a little salt, by removing the foam with a slotted spoon.
Continue peeling and chopping the leeks. Fry it in the oil on moderate heat and stir occasionally.
Wash your dock leaves well and cut them.
Once the leeks are well softened and begin to brown (but be very careful because they burn quickly), add the chopped leek, salt and stir, until they have slightly softened and the leaves have settled.
Add the rice, washed and well strained in advance. Leave it to also fry, so that it becomes more crispy later. Season with crushed savory herb.
Transfer the chicken with rice into a baking pan and pour the broth from cooking the chicken in a ratio of 1:3 or a little less if you like your rice drier.
Add the chicken carcass and sprinkle with a little salt and freshly ground black pepper (it can be sprinkled at the end).
Bake the rice in the oven at 390°F (200°C), until the liquid is absorbed by the rice.
Serve the rice with dock, leeks and chicken carcass with a nice full-fat yogurt as a topping.
Enjoy your meal!
