Ingredients:
- 1 whole chicken
- 2 carrots, finely chopped
- 2 stalks of celery, finely chopped
- 1 large onion, finely chopped
- 1 cup of soaked rice (see note 1)
- 1 large bunch of fresh parsley, chopped
- 2 tbsp each of rosemary, basil, and thyme (or ¼ c each of fresh)
- 1 tbsp each of ground turmeric powder and paprika
- 1 clove of garlic, chopped
- 1 bay leaf
- Salt and pepper
- A splash of apple cider vinegar
- 2-3 tbsp of heat safe oil or fat (I always use beef tallow or bacon lard)
Instructions:
1. Add tallow, garlic, and onion into a large pot on medium heat and cook until fragrant
2. Add in carrots, celery, rosemary, salt, pepper, basil, thyme, paprika, turmeric, the bay leaf, and half the parsley
3. Cover and sauté until it soft but still a bit stiff. Occasionally stir.
4. Add in chicken and the rest of the parsley and top with filtered water
5. Bring to a soft boil and simmer for about 20 minutes (until the chicken is cooked, but not long enough where the chicken is completely separating form its bones as you will need it to be intact well enough to remove it from the pan)
6. Remove the chicken from the pan. Once cooled enough, separate the bones and throw the meat back into the pot. (note 2)
7. Add in rice and simmer until cooked.
8. Enjoy!
Note 1: To make it easier to digest your rice, it is recommended to soak it for at least 6 hours before hand in filtered water and apple cider vinegar. Once soaked, just strain it with water and then use it as your recipe calls for it.
Note 2: Save the leftover bones for another soup or to make bone broth! You can easily save them for another day.
Note 3: You can be very liberal with using your herbs. More will only add in more flavour, so don’t be afraid of not being able to measure the herbs exactly.