Recipe courtesy A Chefs Life

  • 1 large chicken left whole (best case scenario, this would be an old tough bird/laying hen)

  • cool water to cover

  • 1 yellow onion (peeled and split)

  • 1 bay leaf

  • 3 sprigs thyme

  • kosher salt

  • freshly ground black pepper

  • 2 cups white rice (mom swears by Uncle Bens, I like Carolina Gold)

  • 3 Tbsp. butter

  • Put your bird, the split onion, thyme, and bay leaf in a large, heavy-bottomed pot. Cover the bird, just barely with cool water.

  • Add 2 Tbsp. salt and 2 tsp. black pepper to the pot. Cover and bring it all up to a simmer. Cook for about an hour or until the bird, in my mom’s words, is “falling to pieces.” If this is a typical young chicken this should not take any longer than an hour and a half. If it is a laying hen, it could take up to 5 hours. I know that is crazy, but a hen will provide a much better broth.

  • Once the bird is “falling to pieces” turn off the heat and let her rest in the broth for 30 minutes.

  • Remove and reserve the bird. Discard the onion, bay leaf, and thyme.

  • Tear the chicken meat into medium pieces and add it back to the pot.

  • Bring the broth and the chicken up to a simmer. Add the rice. If you are a rice rinser, resist the urge here, as the starch helps make the broth homey and rich.

  • Cook the rice for about 12 minutes, depending on the variety or brand the time could vary. The rice should be just cooked through and should absolutely hold its shape.

  • Turn off the heat. Add your butter. Taste for seasoning and adjust with additional salt or pepper.

Prep time:20 min

Cook time:105 minutes



Keywords: chicken,rice,soup


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