Good for cooler weather meals and for any time you aren’t feeling well.
- 1 whole chicken (3 to 4 pounds), skin removed
- 1 1/2 pounds (9 to 10 medium) carrots, peeled and halved crosswise
- 1 pound (5 to 6 medium) parsnips, peeled and halved crosswise
- 4 celery stalks, thinly sliced crosswise
- 2 large onions (about 1 pound), halved and sliced
- 2 bay leaves
- 2 garlic cloves, smashed
- 1 tablespoon whole peppercorns
- Coarse salt
- 1 1/2 cups long-grain white rice
- 6 scallions, white and green parts separated and thinly sliced
- Step 1 Combine chicken, carrots, parsnips, celery, onions, bay leaves, garlic, peppercorns, and 1 teaspoon of coarse salt in a large soup pot. Add sufficient water to cover by 2 inches. Bring to a boil and then decrease the heat to medium. About one hour, simmer partially covered, periodically scraping and discarding top fat.
- Step 2 Remove chicken, carrots, and parsnips from saucepan using a slotted spoon or tongs, and set aside. Pour the leftover contents of the saucepan through a fine-mesh sieve into another large pot. Discard the particles and bring the broth to a boil. Add rice and the scallion whites. Reduce heat to medium and simmer uncovered for 20 minutes, or until rice is cooked.
- Step 3 Meanwhile, debone the chicken and shred it into bite-sized pieces (discard any fatty or discoloured parts). Carrots and parsnips are chopped into bite-sized bits. When the rice is done, return the chicken, carrots, and parsnips to the stock in the saucepan and add the scallion greens. liberally season with 5 to 6 teaspoons of coarse salt.