Purlough

1. 1

   Boil chicken with bay leaves and celery stalks until completely cooked.

2. 2

   Debone chicken and retain stock for later use. Discard celery and bay leaf.

3. 3

   Cut bacon strips in half.

4. 4

   Fry in medium Dutch oven or heavy pot with a tight fitting lid until done but not crispy.

5. 5

   Remove bacon from pan.

6. 6

   Saute onion in bacon grease until transparent.

7. 7

   Do not discard grease.

8. 8

   Add sausage to onion and cool until sausage is warmed up.

9. 9

   Add chicken and bacon; heat until all are warm.

10. 10

    Add chicken stock (chicken bouillon may be substituted), 2 cups of stock to each cup of rice.

11. 11

    (To serve 4 people use 4 cups stock and 2 cups rice.)

12. 12

    Bring mixture back to a low boil.

13. 13

    Cover tightly and cook until rice is done, stirring often to prevent sticking (approximately 20 minutes).

* Per serving · 4 servings · Values may vary.

No additional tips available.