Chicken And Rice Soup Stock
|Broiler fryer chicken||4 Pound (1 Bird)|
|Onion||1 Large, sliced|
|Celery stalks||2 , cut into 1 inch pieces|
|Hot cooked rice||3 Cup (48 tbs)|
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