Chicken bog, Carolina chicken and rice

Ingredients

• 1 whole onion
• 2 stalks of celery, washed and cut in half or into four pieces (with the leaves)
• 2 carrots, cut in half or into four pieces
• 1 tablespoon of seasoning for poultry
• 1 tablespoon of dried parsley, chopped
• 2 bay leaves
• Salt to taste
• Freshly ground black bell pepper, with a strong flavor.
• 1 whole chicken (approximately 1.3 to 1.6 kg)
• water
• 2 1/2 cups of long-grain rice
• 2 tablespoons of butter

In a large pot with a lid, place the onion, celery, carrots, poultry seasoning, parsley, bay leaf, salt, and black pepper.

Rinse the chicken, place it in a pot, cover with water, and bring to a boil over medium-high heat.

Reduce the heat, cover, and let simmer for about 1 hour, or until the juices run clear when pierced with a fork.

Remove the chicken and let it cool. Strain the broth (save any excess beyond 8 cups for another use).

Place 8 cups of broth in the stockpot, bring to a boil, add the rice, bring back to a boil, then reduce the heat to a simmer, stir occasionally, and cover.

Cook for 20 minutes, stirring occasionally and adding more broth if the rice starts to dry out.

While doing this, remove the skin and bones from the chicken and cut the meat into bite-sized pieces.

Once the rice is cooked, add the chicken and butter, and gently mix. Adjust the seasoning and serve.