How to make it

  • Place your hen with bones (halved) into an 8 qt stock pot.
  • Cover generously with water
  • Peel an onion leaving the root ball on
  • Toss the onion into the pot
  • Add about a tablespoon of salt
  • Break 2 stalks of onion in half and toss them in the pot
  • Boil the H*!! out of the chicken about 2 hours - till the meat starts falling off the bone
  • Remove chicken from pot
  • Force cool the stock in a sink full of ice water.
  • Strain the stock
  • Discard bones and vegies - if you want at this time cool the stock and skim off fat.
  • Return stock to pot
  • Chop remaining onion & celery and add them to stock
  • Remove bones, skin, & fat from chicken, chop it into bitesize pieces & add to stock.
  • Bring stock to a boil
  • Add about a cup of rice (I use brown rice)
  • Now add fresh ground black pepper (I like a lot especially if we have colds) and/or hot sauce - to taste
  • It is ready when the rice is cooked
  • Check that it has enough salt before you serve.
  • If you want Chicken Noodle cook all the ingredients (except rice) for about 30 minutes then add the noodles of your choice and cook about 1 minute short of suggested time.
  • For chicken & dumplings - we like flat dumplings so I use flour tortillas cooking the stock until the vegies are done, and after I turn off the fire under the stock, I cut up the tortillas and drop them individually into the pot stirring occasinally & serve

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