One 5 lbs whole chicken
3/4 cup long grain brown rice
4 quarts of cold water (enough to cover the chicken)
4 tsp kosher salt
1 small onion, peeled and halved
1 bay leaf
3 carrots, peeled and chopped into a small dice
3 celery stalks, chopped into a small dice
2 tbsp parsley, finely chopped
1. Place all the ingredients except the parsley in a large soup pot and bring to a boil. Skim the scum and fat off surface of the soup as necessary as it’s coming to a boil.
2. Cover, reduce heat to a simmer and cook for 1 hour. Turn off the heat, remove the chicken from the pot and let cool. Discard the skin and bones from the chicken and the halved onion and cut or shred meat into a small dice. Add the chicken and parsley to the soup, reheat and serve.