OXO ANGLED MEASURING CUPS RECIPES

Steps:

• Remove neck and other parts from chicken cavity. Save for later.
• Rinse chicken under cold running water.
• Place whole chicken in a large stock pot, add cold water to cover by about one inch.
• Add the neck and other parts that were removed if available.
• Remove skin from onion, cut in half, add to stock pot with chicken.
• Add salt.
• Add black pepper.
• Place pot over Medium heat on stove top, let come to a boil.
• REDUCE heat to a simmer, cover pot.
• Let chicken simmer for one hour, or until chicken is fall off the bone done.
• Turn off heat, let chicken sit in broth for 30 minutes longer.
• Remove chicken from pot.
• Remove the onion from pot. Save the onion for later if desired, or discard.
• Remove chicken meat from bones, discarding bones and skin.
• Place 8 cups of chicken stock in another large sauce pot.
• Place over Medium heat on stove top.
• Add the chicken. Bring to a slight boil.
• Add 2 cups of long grain rice. Stir lightly.
• Bring pot back to a boil. REDUCE heat to a low simmer.
• Stir well, cover and let simmer for about 15 minutes, or until rice is done.
• When rice is done, add butter, stir well, remove from heat.
• Taste for proper seasoning, adding more salt and pepper as desired.
• Serve warm and enjoy.