Grandma Ruth's Chicken and Rice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole large stewing chickens (or baking chickens)
Three long stalks of celery, rinsed and chopped. No leaves.
1 large onion
1 chicken bouillon cube per cup of water used (or 1 tsp granulated per cup of water)
2 tsp. pepper
Salt (bouillon will add salt so add only salt to taste AFTER chicken and rice is finished).
Instant rice
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Directions: |
Directions:Put all ingredients except rice in very large pot (large enough to accommodate three chickens and water to cover). Add enough water to cover chickens with about an inch above and keep track of how many cups you add. Add bouillon cubes or granules according to cups of water (see ingredients above).
Bring to boil and then simmer on medium for about 1-1 ½ hours or until chicken is tender and falls off bones. Remove all chicken pieces and bones from broth and let cool. Bone chicken and discard waste.
Add rice according to package directions based on cups of water left after boiling chicken. Use less rice than pkg. directions call for because you want to have juice left after rice converts for gravy). Let broth cool. Put some of the cooled, flavored broth and flour in a shaker jar or mason jar until very thick. (I never measure this) Shake until lumps disappear. Bring chick and broth to a boil and add flour mixture, stirring constantly, until consistency is to your liking. Make more if liquid doesn't’t get thick enough. Mixture will thicken a little when cooked rice is stirred.
Good luck. This is one that will never be recreated like mom’s. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:approx 2 hrs |
Personal
Notes: |
Personal
Notes: Since I didn't actually have Mom's recipe, all ingredients are approximate. I modified for a smaller amount. Three chickens would make an awful lot unless you want a lot of chicken in your dish
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