Chicken and Rice

Ingredients:
4 quarts (16 cups) water approx. (enough to cover chicken)
1  4 lb. (approx.) whole chicken
3-4 stalks celery; rough chopped
1 large sweet onion; diced
1 teaspoon pepper – divided
1 teaspoon salt – divided
1/2 teaspoon oregano
1/2 teaspoon celery salt
1 1/2 teaspoons parsley – divided
3 cups long grain white rice

Last picture adapted from tastespotting
Directions:

- In a large stock pot bring water, chicken, celery, onion, 1/2 teaspoon pepper, 1/2 teaspoon salt, oregano, celery salt, 1 teaspoon parsley to boil, cover and reduce to a simmer for at least an hour (2-3 hours would be preferable).

- Once simmering is complete, remove chicken to cool in order to de-bone. Let broth continue to simmer and reduce.

- When cool enough to handle, de-bone chicken.

- Remove all broth from pot (or use another pot) and put approximately 6 cups broth back into pot along with the rice, chicken, remaining pepper, salt and parsley. Cover and simmer for 15 minutes.

- After 15 minutes stir in another cup of broth. Cover and simmer for 5 minutes.

- Continue to add broth, stir, cover and simmer for 5 minutes at a time until rice is done.

- Salt and pepper to taste.