The title sounds simple enough, doesn't it? I was watching this show called A Chef's Life on pbs online. The chef and her mom made this classic southern dish. Seeing as it's still cooler here, warm broth with chicken cooked until falling off the bone was just what my belly needed!
I tweaked their recipe and threw in fresh rosemary. I'm a wild one! Fill a large pot with water and lots of salt, rosemary sprigs and chicken on the bone. I had lots of thighs and drumsticks but the chef featured a whole raw chicken.
Yep, leave the skin, you'll remove it afterwards. And this is what it looks like (with steam...real life pictures people!) simmering for an hour or more.
After you notice the chicken is so tender that it's falling off the bone, pull all the chicken out. The rosemary sprigs may stay or go.
Throw in some rice, I opted for brown rice and did about 3 cups even though I knew it wouldn't be able to absorb all the liquid. Hint: it's not suppose to take in all the chicken juice!
Let it cook until done then let it sit submerged in the chicken broth for awhile, minutes to an hour!
*And the above picture is after I pulled it out of the pot post cooking.
Meanwhile I picked off the meat from the bones.
Confession: I like to pick things and I like to taste food. So while I delightfully picked the chicken meat off, I ate some too.
So I opted for just rice and broth for my actual meal. Let this girl eat her carbs and good fats!
Pairing it with white wine makes it officially a meal!