Ingredients

• 1 large chicken
• 3 quarts water, divided
• 2 teaspoons minced onion
• 2 cups dry brown rice
• 2 teaspoons sea salt, divided
• 1/2 teaspoon black pepper
• 3 hard-boiled eggs, diced
• 1 cup diced celery
• 1 cup homemade dry bread crumbs
• 3/4 cup butter, divided
• 1/4 cup homemade whey or vinegar

Instructions

1. Combine rice, 1 quart water, and 1/4 cup whey or vinegar. Allow to soak overnight in warm place.
2. Add chicken to crock pot. Cover with 2 quarts water and allow to cook overnight or all day on low.
3. Turn off the crock pot and allow chicken and water (now broth) to cool.
4. Pick meat from bones and save half for another use. Cut other half into bite-size pieces and set aside.
5. Drain water from soaked rice. Put rice in small pot and add 3 cups of broth (from the crock pot -- save rest for another use) and 1 teaspoon sea salt.
6. Bring to a boil and add 1/2 cup butter. Cover, reduce heat to lowest possible setting, and allow to cook for 45 minutes.
7. Combine chicken pieces, minced onion, cooked rice, 1 teaspoon salt, black pepper, eggs, and celery. Mix well and spread in a 9x13 casserole dish.
8. Sprinkle bread crumbs on top. Place 1/4 cup butter (cut into thin pats) on top of crumbs.
9. Bake in preheated oven at 350 degrees for 30 minutes.

Notes