Bone Broth Marathon: Chicken and Rice
By
That big crock-pot full of chicken stock is still going on my bar. This morning my husband and I both awoke to the smell, looked at each other and said the same thing at the same time- chicken and dumplings. Unfortunately, I was out of some of the ingredients needed to make it. So I made our second favorite dish, chicken and rice.
I transferred about 2 quarts of stock to a stock-pot and skimmed the fat off of the top. I added one portion of prepared veggies and some cooked, diced chicken from the freezer. I added 2 teaspoons of salt, 3 cloves of garlic and Italian seasoning. I added one pint of my home-canned tomatoes and 1 cup of white rice. I brought the mix to a boil, reduced to a simmer and cooked it until the rice was tender and it was thickened and the stock was almost completely absorbed.
Volia. Dinner!
This made enough that we will be able to have it for lunch tomorrow. If you want it to be more like a soup, add extra stock or don’t cook it as long.
2 Tbs coconut oil or butter
1 portion prepared veggies or 1 onion, 2 carrots and 2 stalks celery, diced fine and cooked
8 cups chicken stock
2 tsp salt
2 cups diced tomatoes with juice
2-3 cups cooked, diced chicken
3 cloves garlic, pressed
2 tsp Italian seasoning
1 cup white rice
In a stock-pot, heat your coconut oil over medium hear. Add the veggies and cook until tender, if you aren’t using pre-cooked onion, carrot and celery. Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook until the rice is tender and the stock is reduced to the thickness you desire.
View all of the posts in the Winter Real Food Challenge: Bone Broth Marathon series:
- Bone Broth Marathon and Giveaway
- Where Do I Get the Bones?
- Flavor the Broth for Free
- Large and In Charge (roaster as a giant crock-pot)
- Chicken and Rice
- Concentrace Trace Minerals in Your Stock
- What About The Fat?
- Make Stock Convenient To Use
- Leek and Sweet Potato Soup
Disclaimer: Some of the links in some of my posts are affiliate links. When you click them you allow me to cover a small portion of the cost of this blog. Blogging isn’t cheap and I appreciate your support so we can keep churning out awesome recipes. Using my affiliate link is like leaving a tip. Thank you. You can read more of our disclaimers here.
KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and a Gluten and Dairy-Free Traditional Foods eCourse, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the twenty-four member blogs and growing.
Can the broth be frozen, or is it best to use fresh? How long did you cook it in the crockpot and how much water did you add?
Lori, the full recipe for the chicken stock is here- http://www.cookingtf.com/2011/06/15/you-are-not-what-you-eat-chicken-stock/
I use 4 quarts of water and 2 Tbs vinegar to one carcass and I cook it 48 hours. I dip water out while it is cooking if I need stock and replace it and keep cooking until the 48 hours is up.
KerryAnn Foster recently posted..Winter Real Food Challenge: Bone Broth Marathon
I have noticed that you always mention that you skim the fat from your broth. Do you have inordinate amounts of fat? Or do you use the schmalz for cooking? I just leave it in there, unless there is just too much, because I don’t want my soup, or whatever, to be greasy. My assumption is that it contains nutrients that I need. Am I missing the boat?
Jill, I cook my stock for a long time. Usually 48 hours. Sally has expressed concern that after such a long cooking time, the fat would begin breaking down, the first step in becoming rancid. I want to avoid free radical exposure right now especially while I chelate. Therefore, I skim it.
If I needed chicken fat, I would skim it off and pop it in the fridge to harden after just a couple of hours of cooking time. In fact, I started another batch of chicken stock tonight and I plan on doing just that. These backs I got from the health food store are particularly fatty, so I’m going to find some recipes for schmaltz and give them a whirl.
Hello there,
Just wondering why you use white rice instead of brown rice, etc. If you’ve explained it earlier, please excuse my oversight. Thanks, Rachel
Rachel, it’s one of those highly controversial issues within TF circles. For us, it comes down to price, flavor and storage time. I do use some brown rice, but not when I need dinner done quickly. lol I use brown when I have time to plan ahead and soak it.
I do white rice too. I “made” myself do brown rice for decades before I learned about phytic acid, and now find it’s just easier to use white, which is what I like better anyways. We don’t eat much rice, so I don’t worry about what we’re losing nutritionally by not properly preparing the brown, so we just eat the white stuff.
I want to tell you… I’m half Italian, and am extremely proud of many of my recipes from my family (I make the BEST lasagna in the world), but it NEVER occurred to me to do chicken and rice like this. Just reading the recipe, I know what it will taste like, and it will be AWESOME. Thanks for posting this.
[...] Saturday I made chicken and rice. [...]