Chicken Bog III

Ingredients

• 1 whole onion
• 2 stalks celery, washed and snapped in halves
• 2 carrots
• 1 tablespoon poultry seasoning
• 1 tablespoon parsley flakes
• 2 bay leaves
• 1 chicken
• to taste water
• 2 ½ cups long-grain rice
• 2 tablespoons butter

Steps

1. In a large soup pot, kettle, or deep-sided heavy casserole with a lid, combine the onion, celery, carrots, poultry seasoning, parsley flakes, bay leaves, salt, and pepper.
2. Rinse the chicken and place on top of the other ingredients in the pot.
3. Add enough water to cover the chicken.
4. Bring to a boil, uncovered, over medium-high heat.
5. Reduce heat and cover.
6. Simmer for about 1 hour, or until juices run clear when the chicken is pricked with a fork.
7. Remove the chicken to a platter to cool.
8. Strain the broth from the pot (you should have about 8 cups; if you have more, set aside for another use).
9. Return 8 cups broth to the pot and bring to a boil over high heat.
10. Pour in the rice and return to a boil.
11. Adjust heat to lowest possible setting.
12. Stir and cover.
13. Cook 20 minutes, stirring occasionally and keeping an eye on the pot to be sure it does not cook dry.
14. Add more of the broth if necessary.
15. While the rice is cooking, skin and remove the chicken meat from the bones.
16. Discard the bones and skin.
17. Cut the meat into bite-sized pieces and set aside.
18. When the rice is cooked, add the boneless chicken and butter.
19. Stir together carefully and taste to correct seasoning.
20. Serve, or keep the pot covered over low heat until ready to serve.