Ingredients
· 1 organic whole chicken
· 1 head of organic celery
· 6 large organic carrots
· 1 large onion
· 6 garlic cloves
· Sea salt & pepper to taste
· Water
· 1 cup organic brown rice
Directions
· In a large pot, put chicken, ½ the head of celery cut in large pieces, 3 carrots cut in large pieces leaving the skin on, ½ the onion cut in large wedges, sea salt & pepper to taste. Fill the pot with water until the chicken is covered. Bring to a boil, and then simmer for 90 minutes.
· Place a large strainer over a large bowl. Strain the contents, leaving only the chicken broth in the bowl. Cover and place in the refrigerator so that all fat rises to the top (if I have time I leave for 24 hours). Scoop only the chicken out of the strainer, place in a bowl, cover and place in the refrigerator with the broth.
· Once broth has cooled and fat has risen to the top, scoop off most of the fat and discard (leaving a little for flavor). Pull chicken off the bone.
· In a large pot, pour chicken broth, pulled chicken, other 1/2 onion (minced), remaining garlic (minced), remaining carrots & celery (finely chopped) & brown rice. Add sea salt & pepper to taste. Simmer for 30-45 minutes. Enjoy! Save leftovers in the fridge for 5 days or freeze in mason jars for up to 5 months!
