Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Servings: 8 to 10
1 (4- to 5-pound) whole chicken
2 ribs celery
1 yellow onion
3 cloves garlic
1/4 cup unsalted butter
1 (14-ounce) package smoked sausage
4 cups long-grain rice
If included, remove and discard chicken innards. Add chicken and neck (if included) to a large stock pot.
Wash and coarsely chop celery. Peel and quarter onion. Peel and smash garlic with the side of a knife. Add celery, onion and garlic to the pot. Add enough water to just cover chicken. Add 2 teaspoons of salt and 1/2 teaspoon black pepper, then stir. Simmer chicken 40 to 60 minutes or until cooked through, being cautious not to boil. Boiling the chicken will result in dry, tough meat.
Once cooked, move chicken to a plate to cool. Then remove and shred the meat, discarding the skin, bones and neck. Set meat aside.
Strain broth from the pot through a fine mesh strainer and set aside.
In a large Dutch oven with a tight-fitting lid, melt butter. Slice sausage in 1/3-inch rounds and add to the butter. Cook over medium-low heat until sausage is just browned. Add 8 cups of the reserved broth and bring to a rolling boil. Add more salt and pepper to taste. Add rice and stir well. Add shredded chicken. Reduce heat to a simmer, cover and cook 20 minutes, stirring once or twice, or until the rice is tender and most liquid is absorbed. Add additional broth if necessary. Serve immediately.