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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 6 |
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Adapted from the cookbook Rice Ingredients:
2 lbs chicken parts |
1 medium onion, coursely chopped |
1 large carrot, in 1 inch slices |
2 celery ribs, in 1 inch slices |
3 garlic cloves, chopped |
1 bunch parsley |
4 whole cloves |
1 teaspoon dried thyme |
salt and pepper, to taste |
3/4 cup long grain white rice |
Directions:
1. Put all ingredients, except rice, in a large pot with 10 cups of water.
2. Bring to a boil then reduce heat and simmer lightly covered for 3 hours.
3. Strain broth into large bowl and discard vegetables; return broth to pot.
4. Remove chicken; remove meat (discarding skin and bones) and return to broth.
5. Cool, then refrigerate several hours or overnight.
6. Remove solid fat from top of broth; return to heat and bring to a boil.
7. Adjust seasoning, add rice and reduce heat to a simmer for 30 minutes.
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