Ingredients
- 1 whole chicken (chopped)
- cup carrots (chopped)
- cup celery (chopped)
- cup onions (chopped)
- cup ginger (chopped)
- 4 garlic cloves (smashed)
- 20 cups water
- 5 each sage, bay & thyme leaves
- 10 black peppercorns
- 2 cups Carolina gold rice
Directions
Put everything (except rice) in a large pot and bring to a simmer (skim fat as you are going). Cover and simmer until chicken is fork tender (approx 1.5 hrs). When chicken is done, strain everything reserving chicken. Your broth should now be cleaned and free of all veggies and herbs. Bring broth to a simmer and whisk in your rice. Simmer very low and slow for 6-8 hours until all rice has completely broken down. Once rice is broken down, pick the chicken and add the meat to the cooked porridge. Season with salt and pepper. Top with sautéed crab and scallions to garnish.
