-
1
Rinse chicken well and place it in a large stock pot with 2 stalks of celery, 2 carrots, and 1 onion cut into large chunks.
-
2
Add 1 tablespoon of salt and 2 tsp of pepper, to taste.
-
3
Cover with water.
-
4
Bring to boil and drop to simmer.
-
5
Cook this for at least 2 hours to make stock, skimming off froth as you do so.
-
6
You can also use leftover chicken bones, wings, backs, or necks to do this.
-
7
Can also be done with leftover turkey or a turkey frame.
-
8
Remove chicken and, if using a whole chicken or something with usable meat, set aside to cool.
-
9
Throw out veggies or puree them and add to broth.
-
10
They do not have a nice texture but can be used to thicken.
-
11
Thoroughly clean leeks of all sand and slice only the white parts thinly.
-
12
Dice remaining celery, onion and the garlic.
-
13
Half small mushrooms and quarter larger ones.
-
14
Cook all vegetables in a separate pan until soft with a little butter, then add to stock.
-
15
Remove chicken meat from the bone and dice into bite size pieces or shred.
-
16
Add to stock.
-
17
Return stock to boil and add the Uncle Ben's rice.
-
18
Be sure not to forget the seasoning.
-
19
It really adds a lot of flavor.
-
20
Return to boil, drop to simmer and cook over medium heat until the rice is tender, about 25 minutes.
-
21
Remove from heat and finish with cream ,if desired.
-
22
Test for salt and seasonings, add what is desired.
-
23
Be aware that the Uncle Ben's contains salt.
-
24
Freezes well, however, omit cream if freezing until after you thaw.
-
25
Makes a large batch.
-
26
Can be made with another box of rice if you desire a thicker texture.
