One day after making Chicken in a Pot, I used the broth to make Roz bi Shaghria and built a lovely Lebanese home style dish. Yesterday's chicken carcass yielded at least 8 oz. of poultry bits, and there was some nice ground beef in the fridge that needed to get eaten. I made heshwah, (a spiced meat and onion mixture used for stuffing vegetables, kibbeh, or vine leaves). Sweated a diced onion for a good 15 minutes before I added the meat. Next time I will start sweating the onions even before I make the roz (rice).
The poultry bits had lovely gelee attached. When the rice was done, I turned it into a large serving dish, heated the chicken with its gelee, which liquefied, and poured the chicken over the rice. Spread the heshwah over all, and sprinkled with toasted pine nuts. Then served good plain yogurt on the side - a wonderful taste treat.
This is the simple person's version of a "fatta", a glorious casserole with a base of pita croutons and a topping of garlic yogurt sauce.
If I wanted to get fancy, I would shape the rice in a ring mold or large cake tin, or mound it in an oval on a platter.
The chicken should ideally be poached with allspice and cinnamon.