Cookbook:Chicken Bog III

Ingredients

 * 1 whole onion
 * 2 stalks celery, washed and snapped in halves or quarters (leaves and all)


 * 2 carrots, halved or quartered


 * 1 tablespoon poultry seasoning
 * 1 tablespoon dried parsley flakes
 * 2 bay leaves
 * Salt to taste
 * Freshly-ground black pepper, to taste
 * 1 ea. (3–3½ pounds) whole chicken
 * Water
 * 2 ½ cups long-grain rice
 * 2 tablespoons butter

Procedure

 * 1) In a large soup pot, kettle, or deep-sided heavy casserole with top, combine 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. Add enough water to cover the chicken and bring to a boil, uncovered, over medium-high heat.
 * 3) Reduce heat, cover, and simmer for about 1 hour, or until juices run clear when the chicken is pricked with a fork.
 * 4) Remove chicken to a platter to cool. Strain broth from pot (you should have about 8 cups; if you have more, set aside for another use).
 * 5) Return 8 cups broth to the pot and bring to a boil over high heat. Pour in rice and return to a boil. Adjust heat to lowest possible setting, stir and cover.
 * 6) Cook 20 minutes, stirring occasionally and keeping an eye on the pot to be sure it does not cook dry. Add more of the broth if necessary.
 * 7) While the rice is cooking, skin and remove chicken meat from the bones; discard bones and skin. Cut meat into bite-sized pieces and set aside.
 * 8) When the rice is cooked, add the boneless chicken and butter. Stir together carefully, taste to correct seasoning and serve. Or, keep pot covered over low heat until ready to serve.

Nutrition
Per serving (with 2 teaspoons butter per serving): 60 calories, 2 grams protein, 4 grams fat, 6 grams carbohydrates, 10 milligrams cholesterol, 43 milligrams sodium, 60 percent calories from fat.