Purlough

Directions

1. 1
   Boil chicken with bay leaves and celery stalks until completely cooked.
2. 2
   Debone chicken and retain stock for later use. Discard celery and bay leaf.
3. 3
   Cut bacon strips in half.
4. 4
   Fry in medium Dutch oven or heavy pot with a tight fitting lid until done but not crispy.
5. 5
   Remove bacon from pan.
6. 6
   Saute onion in bacon grease until transparent.
7. 7
   Do not discard grease.
8. 8
   Add sausage to onion and cool until sausage is warmed up.
9. 9
   Add chicken and bacon; heat until all are warm.
10. 10
    Add chicken stock (chicken bouillon may be substituted), 2 cups of stock to each cup of rice.
11. 11
    (To serve 4 people use 4 cups stock and 2 cups rice.)
12. 12
    Bring mixture back to a low boil.
13. 13
    Cover tightly and cook until rice is done, stirring often to prevent sticking (approximately 20 minutes).