Ingredients: |
Ingredients: 2 whole chicken breasts (4 pieces)
2 bay leaves
1 tsp. salt
1 tsp. whole peppercorns
1 heaping cup raw whole or broken wild rice
4 c. additional water
1/2 tsp. salt
1 stick butter
1 medium-large onion, chopped
2 c. diced celery
8 oz. fresh mushrooms, sliced
1 clove garlic, crushed
6-8 c. reserved chicken stock or canned broth
2 c. shredded carrots
1 stick butter
6 T. all-purpose white flour
1 pt. Half and half
1/2 tsp. salt
1/4 tsp. white pepper
2 tsp. white Worcestershire sauce
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Directions: |
Directions:Bring the pot containing the first three ingredients and just enough water to cover the chicken pieces to a boil. Turn the heat down so the chicken will continue to simmer. When the chicken is cooked and tender, remove the pieces from the stock and allow to cool. When they are cool enough to handle, remove the meat from the bones and chop the cooked meat into bite-size pieces. Set the meat aside. Strain the broth through a fine mesh strainer and reserve the clear chicken stock. Set it aside also.
While the chicken is cooking, begin cooking the rice. First wash the rice by putting it in a large strainer and running cold running through it. In a medium pot, bring 4 cups of water to a boil. Add the rice and salt, stirring to dissolve the salt into the hot water and let the mixture return to a boil. Put a lid on the pot, turn the heat down and let simmer for 40-60 minutes or until the rice is tender and has started to "pop." Stir occasionally. Do not let the rice stick to the bottom of the pot, if more liquid is needed, add additional water, one cup at a time. Pour off any excess water when the rice is cooked.
While the rice is cooking, melt 1 stick of butter in a skillet, and saute the onion, celery, mushrooms, and garlic. Cook until the vegetables are tender; do not brown.
Measure the reserved chicken stock, add additional broth to make a total of 6-8 cups of liquid and add this to a large soup pot. bring the broth to a boil, add the cooked rice and raw shredded carrots, allowing mixture to continue to cook at a simmer. Add the sautéed vegetables and chicken pieces and cook until all the rice has fully "opened" and is completely tender.
To make the roux, melt the remaining stick of butter, add the flour, stirring constantly. Slowly add the 1/2 and 1/2 and continue stirring with a whisk until mixture has thickened. Stir in the salt, pepper, and Worcestershire sauce to the thickened roux. Remove from the heat. Just before serving, add the seasoned roux to the chicken and rice mixture, stirring in thoroughly. |
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