- 8
Ingredients
- 1 cup (before Cooking) Brown Rice
- 1 whole medium Chicken
- 2 quarts (plus 2 Cups) Water
- 1/2 cup Onion
- 1/2 cup Carrot
- 1/2 cup peas
- 6 Tablespoons Butter
- 4 Tablespoons Flour
Preparation
Step 1
1. Cook up some rice.
2. Wash whole chicken (skin, bones and all) and place them in a pot; cover with 2 quarts of water. Bring to a boil and then reduce heat to medium and cook until chicken is done, about thirty minutes.
3. Remove the chicken from the pot and let cool for a few minutes. Cut all the meat from the bones and chop into bite-sized pieces.
4. In a skillet, melt 4 tablespoons of butter. When it is all melted, make a roux by adding 4 tablespoons of flour. Stir until thickened and then add it to the pot of chicken broth. Stir well.
5. Finely dice the vegetables. In a skillet, melt another few tablespoons of butter and throw in all of the diced veggies. Stir, then add the chicken. Sprinkle with a dash or two of salt. Cook for a couple of minutes and then add the mixture to the broth.
6. Add in the cooked rice. (You can vary the amount of rice based on your preferences).