Skin the poulard, then detach the breast fillets, separate the legs, and separate the meat from the bones. Divide the meat into bite-sized pieces. Make all the bones in 1 liter of water with the coarsely cut greens at low temperature in an open saucepan. In the meantime, melt 65 g of butter. Peel, halve and slice the onions, cut the slices in half repeatedly. Sauté the onions in the fat, add the meat and brown lightly all around. Season everything vigorously together with salt, pepper and cayenne. Peel the ginger and cut into very thin sticks, add to the meat. Add one eighth of a liter of the chicken soup, which has been prepared in the meantime, and simmer for 10 minutes with the lid closed. In the meantime, rinse the apricots, cut them in half and remove the seeds. Then add to the meat and cook for another 15 to 20 minutes with the lid closed. In the meantime, sauté the long-grain rice in the remaining butter, add a quarter l of clear soup, season the long-grain rice with salt and swell for 20 minutes with the lid closed. Repeatedly taste the meat, season with cayenne if necessary.
season with cayenne. Either mix the long grain rice with the meat or serve it separately. Serve with a fresh green salad.
The mass is not calculated too sufficiently for good eaters!
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