Chicken And Rice Soup Stock Recipe
Chicken And Rice Soup Stock is used to add to the flavor of different recipe. Chicken And Rice Soup Stock gets rich flavor from chicken boiled with celery and onion and mixed with rice. Chicken And Rice Soup Stock is used by many people for making different kind of recipes.
Ingredients
| Fryer chicken | 1 | |
| Onion | 1 Large, sliced | |
| Celery stalks | 2 | |
| Hot cooked rice | 3 Cup (16 tbs) |
Directions
Place chicken, onion, and celery in a Dutch oven; cover with water, and bring to a boil.
Cover, reduce heat, and simmer 1 hour or until tender.
Remove chicken, reserving broth; let cool.
Bone chicken, and chop meat; set aside.
Strain broth mixture; skim fat from surface.
Add chopped chicken to broth; return to a boil.
Spoon 3/4 cup hot rice into each of 4 hot jars.
Add hot broth mixture, leaving 1 1/4 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in pressure canner at 10 pounds pressure (240°).
Process pints for 1 hour and 15 minutes and quarts for 1 1/2 hours
Cover, reduce heat, and simmer 1 hour or until tender.
Remove chicken, reserving broth; let cool.
Bone chicken, and chop meat; set aside.
Strain broth mixture; skim fat from surface.
Add chopped chicken to broth; return to a boil.
Spoon 3/4 cup hot rice into each of 4 hot jars.
Add hot broth mixture, leaving 1 1/4 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in pressure canner at 10 pounds pressure (240°).
Process pints for 1 hour and 15 minutes and quarts for 1 1/2 hours
Chef
