SCARLETT'S CHICKEN AND RICE

Scarlett's chicken and rice image

Provided by @MakeItYours

Number Of Ingredients 9

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2 to 3 3 1/2 lb. chickens (throw in the necks if you have them)
1 large onion, peeled and split
2 bay leaves
Water to cover
2 cups rice
2 tbsp. salt
2 tsp. pepper
1 tbsp. butter
2 tbsp. lemon juice

Steps:

Put your birds (breast side up), the split onion and bay leaves in a 12 qt. Dutch oven or similar vessel with a lid. Cover the birds with cool water. Add salt and black pepper to the pot. Cover, bring it all up to a simmer and cook for about an hour or until the birds, in my mom's words, are "falling to pieces." This should take no longer than 90 minutes. Once the birds are loose, let them rest in the broth for 30 minutes before removing them and allowing the chickens to cool to room temperature. Discard the onion and bay leaves.
In preparation for the remaining recipes, remove and chill 1 quart of the broth. Shred the chicken into medium pieces. You will be left with roughly 6 cups of chicken.
To finish Scarlett's chicken and rice, add 2 1/2 cups of the shredded chicken back to the broth and bring this up to a simmer. Add the rice. If you are a rice rinser, resist the urge here, as the starch helps make the broth homey and rich. Cook the rice for about 12 minutes, depending on the variety or brand, the time could vary. The rice should be just cooked through and should absolutely hold its shape. Turn off the heat. Add your butter and lemon juice. Taste for seasoning and adjust with additional salt or pepper.
In preparation for the broccoli chicken casserole, remove 2 cups of the chicken and rice immediately after the rice is just cooked through. Chill it down as quickly as possible to prevent the rice from bursting.