3 -4 large chicken breast with ribs in. or 1 whole chicken can be used.
season chicken with salt and nature seasons.
Place in large pot cover with water
Cut up 2 pieces of celery and add to water.
Cook on high until water boils. Reduce heat to medium and cover with lid.
Cook on medium for about 30 to 45 min.
After 30 min. check and if the bone is moving away from the meat then it's cooked enough.
Keep the water covering the chicken. If needed add more and continue to cook until tender.
Remove from broth and let stand to cool.
For rice and chicken soup
Bring the broth back to a boil and add 1 1/2 cups rice to about 1/2 of large pot of stock. If you have less than half add some water or clear chicken broth in a can.
Stir and cook for about 20 min on med heat uncovered. Add a can or cream of mushroom soup after 15 min. and stir until dissolved. Add chunks of chicken if you want to have some chunky chicken and rice soup!
Turn the heat off and let stand for about 10 min and then serve.
Season to taste with pepper and salt.
For the remainder of the chicken you can make chicken salad.
Remove bones and chop chicken in chunks. Then with your hands shred the chunks.
Chop two stalks of celery fine and add to chicken
Chop 1/2 an onion fine and add to chicken
Add 1/3 cup of mayoniase and stir.
Add additional mayonise to your taste. Should be creamy.
Salt and pepper to taste. Refrigerate if possible for 30 mn to hr before you eat.
Great on toasted french bread or whole wheat or white bread. Also delicious with ritz crackers.
I also use this chicken salad recipe to make a chicken salad ball. Just make as previously stated and roll into ball place in refrigerator for 1 hour and then take out and roll in 1/2 cup chopped toasted pecans or almonds. Refrigerate again for an hour or longer. Make a day ahead if needed.
To serve place on a bed of lettuce lay cherry tomatoes around the edge of ball and serve with crackers of your choice.
