2 tbsp. salad oil
3 med. sized carrots, sliced
2 lg. celery stalks, sliced
2 med. sized onion, chopped
3 1/2 lb. broiler-fryer, cut up
5 parsley sprigs
1 bay leaf
1 tbsp. chicken flavor instant bouillon
1 1/2 tsp. salt
1 c. parboiled rice

1. In 5 quart Dutch oven or saucepot over medium-high heat, in hot salad oil, cook carrots, celery, and onions until lightly browned, about 10 minutes. Meanwhile, remove skin from chicken pieces.

2. With slotted spoon, remove vegetables to bowl. In same Dutch oven over high heat, heat chicken, parsley sprigs, bay leaf, chicken flavor bouillon, salt, and 6 cups water to boiling. Reduce heat to low; cover and simmer 20 minutes or until juices run clear when chicken pieces are pierced with a knife. With slotted spoon, remove chicken pieces to another bowl. Refrigerate chicken until easy to handle, about 15 minutes. Discard bones from chicken and cut meat into bite sized pieces.

3. While chicken is cooling, add vegetables and rice to broth in Dutch oven; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until rice and vegetables are tender.

4. Add chicken to Dutch oven; over high heat, heat to boiling. Discard parsley sprigs and bay leaf. Makes 6 main dish servings.