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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | pounds, raw | chicken | 1/2 | gallon | water | 1 | large | Onion, chopped | 2 | stalks large (11"-12" long) | celery hearts with leaves | 1 1/2 | cups | parsley, chopped | 5 | dash | black peppercorns cracked | 6 | cubes | chicken bouillon cubes | 1 | leaf | bay leaf | 1 1/4 | tablespoon | celery seed | 1 | teaspoon | thyme, dry, ground | 1 | teaspoon | salt | 1 | cup, chopped | Carrots, raw | 1 1/2 | stalk, large (11"-12" long) | celery, diced (about 1 cup) | 1 1/4 | cups, chopped | Onion, chopped fine | 1 | tablespoon | parsley flakes | 1 1/2 | teaspoons | black pepper | 1 1/2 | cup | Rice, brown |
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Steps
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Sequence
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Step
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| | 1 | In large pot combine chicken, water, large onion, celery w/leaves, fresh parsley, peppercorns (5), bay leaf, celery seed (1/4 tsp), thyme and 1 tsp salt. Bring to a boil, reduce heat, cover and simmer 4 hours. | | 2 | Strain stock, reserving chicken, and refrigerate for 30 minutes. | | 3 | Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock to pot and stir in carrots, 1/2 cp sliced celery, 1/4 cp minced onion, dried parsley, 1 tsp salt, pepper and rice. Bring to a boil, reduce heat and simmer 30 minutes. |
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