Chicken and Rice Is Mighty Nice

• 4 quarts Water, More Or Less, Enough To Cover Chicken
• 1 whole (around 4 Pounds) Chicken
• 3 stalks Celery, Roughly Chopped
• 1 whole Large Sweet Onion, Roughly Diced
• 1 teaspoon Pepper, Divided
• 1 teaspoon Salt, Divided
• 1/2 teaspoons Oregano
• 1/2 teaspoons Celery Salt
• 1- 1/2 teaspoon Parsley, Divided
• 3 cups Long Grain White Rice

1. In a large stock pot, bring water, chicken, celery, onion, 1/2 teaspoon pepper, 1/2 teaspoon salt, oregano, celery salt, and 1 teaspoon parsley to boil.
2. Cover and reduce to a simmer for at least an hour (2-3 hours would be preferable).
3. Once simmering is complete, remove chicken to cool in order to de-bone.
4. Let broth continue to simmer and reduce.
5. When cool enough to handle, de-bone chicken.
6. Remove all broth from the pot (or use another pot) and put approximately 6 cups of broth back into the pot along with the rice, chicken, remaining pepper, salt and parsley.
7. Cover and simmer for 15 minutes.
8. After 15 minutes, stir in another cup of broth.
9. Cover and simmer for 5 minutes.
10. Continue to add broth, stir, cover and simmer for 5 minutes at a time until rice is done.
11. Salt and pepper to taste.
12. Enjoy!

water, chicken, stalks celery, sweet onion, pepper, salt, oregano, celery salt, parsley, grain white rice

Taken from tastykitchen.com/recipes/main-courses/chicken-and-rice-is-mighty-nice/ (may not work)