Ingredients
2 Tbsp. oil
3 medium carrots, sliced
2 large stalks celery, sliced
2 medium onions
1 (3 1/2 lb.) broiler, cut up
1 bay leaf
1 Tbsp. chicken bouillon
1 1/2 tsp. salt
1 c. uncooked rice
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Natural bristle brush for scrubbing root vegetables and mushrooms
Classic swivel peeler — potatoes, carrots, apples, asparagus
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In 5-quart Dutch oven, add oil. Cook carrots, celery and onions until lightly browned. Remove vegetables with slotted spoon. Place chicken, bay leaf, bouillon, salt and 6 cups water in Dutch oven. Boil until chicken is done. When chicken is done, remove and debone. Add vegetables and rice to broth and heat until rice is done. Add chicken (in bite size pieces) and bring to a boil. Discard bay leaf and serve.