Ingredients
-
1
-
1/4
-
6
-
1
-
1/4
-
-
1/4
-
1
-
-
3
-
-
-
-
-
Directions
Steps
|
1
Done
|
Combine Garlic and Spices. |
|
2
Done
|
Melt Butter in Large Skillet Over Medium-High Heat. Add Chicken and Saute Until Lightly Browned on All Sides. |
|
3
Done
|
Add Giblets and Saute Until Cooked Through. |
|
4
Done
|
Transfer Chicken and Giblets to Stockpot. Drain All but 1 Tablespoon Fat from Skillet. Add Celery, Onion, Carrot, Leek and Spice Mixture and Blend Well. |
|
5
Done
|
Add a Small Ladle of Stock and Cook Over Low Heat, Stirring Constantly, Until Vegetables Are Tender. |
|
6
Done
|
Add to Chicken. |
|
7
Done
|
Stir in Remaining Stock and Season With Salt and Pepper. |
|
8
Done
|
Cover and Simmer 30 Minutes. |
|
9
Done
|
Remove Chicken With Slotted Spoon and Set Aside. Add Rice to Soup and Continue Cooking 15 Minutes. |
|
10
Done
|
When Chicken Is Cool Enough to Handle, Cut Meat Into Bite-Size Pieces, Discarding Skin and Bones. |
