Step 1

Season the chicken and simmer with water. Season the chicken inside and out with the salt — you might not need all of it depending on the size of your chicken. Place the chicken in an 6-quart or larger Dutch oven or pot and cover with water, 6 to 8 cups. Bring to a simmer over medium heat.

Step 2

Add the vegetables. Add the onion, carrots, celery, garlic, and bay leaves.

Step 3

Cover and simmer for 1 hour. Cover and simmer for 1 hour. The broth is ready when the chicken is fork-tender and the broth is light yellow in color from the carrots and chicken fat.

Step 4

Remove the chicken, add the rice, and cook for 30 minutes more. Transfer the chicken to a cutting board. Don't worry if the chicken falls apart as you try to remove it — pull it out in pieces if needed. Add the rice to the pot and continue to simmer uncovered until tender, about 30 minutes.

Step 5

Shred the chicken. While the rice cooks, wait until the chicken is cool enough to handle. Carefully use tongs and a knife to remove the meat from the bones, then chop or shred it into rough pieces. Discard the skin and bones, or save them for another round of chicken broth in the future.

Step 6

Add the chicken back to the pot and serve. Return the chopped chicken to the pot and remove the pot from the heat. If you can find them, remove the bay leaves. Taste and season with salt and pepper as needed.