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- 1 3-4 lb. chicken, cut into several pieces
- approx. 1/3 C good quality olive oil
- 1 large onion, rough chopped
- 1 large carrot, cut into thirds
- 3 stalks of celery, cut in half
- 2 bay leaves
- approx. 12 C cold water
- To add to stock:
- 1 stalk celery, diced
- 1 small carrot, diced
- 3 ears fresh corn, removed from the cob
- 1 â 2 cups of cooked long grain rice, cooked on stove top, al dente
- salt and pepper, to taste
View Full Recipe at Madison House Chef
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