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Categories:Viewed: 34 - Published at: 8 years ago
Ingredients
- 3 12 lbs diced chicken
- 3 gallons water
- 12 ounce bay leaf
- 3 tablespoons salt
- 3 12 cups celery
- 3 12 cups carrots
- 3 18 cups white rice
- 1 12 tablespoons black pepper
Method
- Add water and seasonings and chicken.
- bring to boiling point.
- Add Rice.
- Simmer for 3-4 hours remove meat debone and cut into small Pieces.
- Stir frequently to prevent rice from burning.
- Wash veggies well.
- dice celery, carrots and chop the onion.
- Add veggies to meat stock.
- Cover and simmer for about 1 hour.
- Replace water as necessary.
