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CHICKEN BOG

1 whole onion
2 ribs celery, washed and snapped in halves or quarters (leaves and all)
2 carrots, halved or quartered
1 tablespoon poultry seasoning
1 tablespoon dried parsley flakes
2 bay leaves
Salt and fresh-ground black pepper, to taste
1 (3 to 3.5 pound) whole chicken
Water
2 1/2 cups long-grain rice
2 tablespoons butter

In a large soup pot, kettle, or deep-sided heavy casserole with
top, put onion, celery, carrots, poultry seasoning, parsley flakes,
bay leaves, salt and pepper. Rinse the chicken and place on top of
the other ingredients in the pot. Add enough water to cover the
chicken and bring to a boil, uncovered, over medium-high heat.
Reduce heat, cover and simmer for about 1 hour, or until juices
run clear when the chicken is pricked with a fork. Remove chicken
to a platter to cool. Strain broth from pot (you should have about
8 cups; if you have more, set aside for another use).

Return 8 cups broth to the pot and bring to a boil over high heat.
Pour in rice and return to a boil. Adjust heat to lowest possible
setting, stir and cover. Cook 20 minutes, stirring occasionally
and keeping an eye on the pot to be sure it does not cook dry. Add
more of the broth if necessary - I usually add about another cup.

While the rice is cooking, skin and remove chicken meat from the
bones; discard bones and skin. Cut meat into bite-sized pieces;
set aside.

When the rice is cooked, add the boneless chicken and butter. Stir
together carefully, taste to correct seasoning and serve. Or keep
pot covered over low heat until ready to serve. Makes 8 to 10
servings.

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