How to make it

  • In a dutch oven over medium high heat add water, and the chicken, allow it to boil.
  • While chicken is cooking, dice the celery and onion.
  • Melt butter in a skillet and saute celery/onion/garlic.
  • Once chicken is cooked remove from pan and allow it to cool, reserve the liquid from cooking.
  • After chicken has cooled, debone chicken and chop into bite size pieces.
  • Take the reserved stock and bring to low rolling boil, add the 3 bullion cubes. Once they have disolved reduce heat to med. (You could at this point put this in a slow cooker).
  • Add chicken, celery, onion, garlic , bay leaves and rice allow to simmer. The longer you allow it to simmer the better the flavor. (My opinion)
  • Add salt & pepper to taste.
  • Remove bay leaves prior to serving.
  • You can reduce the fat in this receipe by skimming the stock.

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