| Level: | Easy |
| Total: | 55 min |
| Prep: | 5 min |
| Cook: | 50 min |
| Yield: | 8 cups (4 servings) |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 5 min |
| Cook: | 50 min |
| Yield: | 8 cups (4 servings) |
Ingredients
- Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken)
- 4 cups low-sodium chicken broth
- 2 medium carrots, sliced into 1/4-inch-thick rounds
- 2 celery stalks, sliced into 1/4-inch-thick slices
- 1 medium onion, chopped
- 1 bay leaf
- 1/2 cup white rice
- 2 tablespoons chopped parsley
- Kosher salt
Instructions
- Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
- Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
- Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
- When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.
Nutrition Facts
| Calories | 157 |
| Total Fat | 3 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 24 milligrams |
| Sodium | 272 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 2 grams |
| Protein | 15 grams |
| Sugar | 3 grams |
| Calories | 157 |
| Total Fat | 3 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 24 milligrams |
| Sodium | 272 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 2 grams |
| Protein | 15 grams |
| Sugar | 3 grams |
| Calories | 157 |
| Total Fat | 3 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 24 milligrams |
| Sodium | 272 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 2 grams |
| Protein | 15 grams |
| Sugar | 3 grams |
Reviews
Since I’ve made this recipe on so many different stoves, I’ve learned some things about it: The timing on everything is approximate. Always pay attention to the food as it’s cooking and and always TASTE IT to see if it’s time for the next step. This recipe cooks faster on a gas stove, of course, than on an electric, and the timing on either depends on the individual stove.
That said, some keys to making this recipe really well: (1) I always make sure I’ve got the meat left on at least half a chicken; less than that doesn’t work very well. I pick the meat off the chicken and set it aside to add with the other carcass meat at the end. (2) For each step, make sure you bring it to a low boil and then reduce to a low simmer (that might be especially challenging depending on the kind of stove you’re using). “Low boil” means, hey, it’s definitely starting to boil, and “low simmer” means it’s bubbling like a babbling brook rather than a fast-running stream. (3) You can use more vegetables, but don’t use a lot more or you’ll end up having to add more liquid, which will stifle some of the taste the simmering carcass imparts. (4) TASTE TASTE TASTE as you go. Salt and pepper it liberally once you put the vegetables in and taste and add more (or don’t) as you see fit. TASTE the vegetables as they cook and put the rice in JUST when the celery is getting al dente. TASTE the rice as it cooks and put the meat in just as the rice is getting al dente. (5) Once you know the meat is heated through, turn the heat OFF and serve it or put a lid on it. It will continue to cook a bit as it rests, and it’s SO easy to overcook this.
I love this recipe. Enjoy!