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NOTE: MAKE RICE WHILE CHICKEN COOKS OR MAKE CREAMED CHICKEN WHILE RICE COOKS.
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Put breasts in deep pot with carrots and celery.
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Cover with COLD water.
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Add salt and pepper.
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Bring all to a boil and reduce heat to simmer.
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Cover and simmer for at least an hour. Until meat appears to be falling off bones.
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Remove chicken and cool.
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When cool enough to handle, remove bones and skin and discard.
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Cut chicken into bite-size pieces, not too small.
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Remove 2 cups of broth from pot.
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Melt butter in pan and whisk in flour until smooth.
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Remove from heat and add 1/2 cup broth, whisking to keep it smooth.
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Add another 1/2 cup and whisk again. Try to keep it from lumping.
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Return to heat and add last cup of broth. Keep heat low-medium and keep whisking until sauce thickens.
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Should be like very heavy cream or slightly thicker, not runny.
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Add chicken pieces, keep warm until rice is done.
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I usually add canned lima beans to the sauce, but this is optional. You could also add some celery and/or carrots from the pot.
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RICE RING.
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You can make the rice as you usually do to get 4 cups cooked rice OR use my method.
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Put rice and cold water in pot. Add salt.
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Bring water to a boil and stir rice ONCE with wooden spoon.
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Cover tightly and simmer for 18 minutes.
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When done, remove from heat and fluff rice with a fork.
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Add butter and stir gently until all melted and blended inches.
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Pack rice into buttered ring mold and tamp down so it is packed, not loose.
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Put serving plate over top of mold and flip over.
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Tap gently to loosen rice ring.
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Fill center of ring with creamed chicken, decorate as desired and serve.
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NOTE: Putting veggies in creamed chicken is an option. You could serve them as a side dish.
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Use the rest of the broth with carrots and celery for soup or another recipe.
