- 1 (3- to 3 1/2-pound) broiler-fryer
- 2 stalks celery with leaves, halved
- 1 medium onion
- 3 sprigs fresh parsley
- 1 teaspoon salt
- 1 bay leaf
- 1/2 teaspoon dried whole rosemary
- 1/4 teaspoon whole peppercorns
- 6 cups water
- Hot cooked rice
How to Make It
Combine all ingredients except rice in a large Dutch oven; bring to a boil. Cover mixture; reduce heat, and simmer 40 minutes or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and serve with hot cooked rice. Reserve chicken broth for other uses.
Note: Chicken may be cut into bite-size pieces for use in other recipes.