1 whole chicken
5 c. water
3 bay leaves
1 tsp salt, to taste
1 tsp pepper, to taste
2 med. cloves garlic
1/2 stick butter
5 slices bacon, fried (crisp)
2 c. rice (un-cooked)

Cut-up chicken. Place in heavy cast iron pot (best) with other ingredients except butter and bacon and rice. Simmer until chicken is tender, about 1/2 hour. Remove chicken and discard bones.

Add rice to broth in pot, about 4 1/2 cups of broth, simmer until done then add chicken meat and butter.

Usually I serve it in the cast iron pot and sprinkle crumbled bacon on top. Easy to adjust this recipe still using just one chicken but KISS.

My Mom made this often during WW-2 when meat was hard to come by and required a ration coupon to buy. My Dad always had a bottle of Tabasco handy. REMEMBER: Liquid to rice ratio is 2-1.

Submitted by: Capt John