Purlough - cooking recipe

Ingredients

1 chicken
2 to 6 c. chicken stock
1 to 3 c. uncooked white rice
2 onions, chopped fine
1 lb. smoked sausage or kielbasa, sliced and cut in halves
1 lb. bacon
3 stalks celery
3 bay leaves
salt and black pepper to taste

Preparation

Boil chicken with bay leaves and celery stalks until completely cooked.
Debone chicken and retain stock for later use. Discard celery and bay leaf.
Cut bacon strips in half.
Fry in medium Dutch oven or heavy pot with a tight fitting lid until done but not crispy.
Remove bacon from pan.
Saute onion in bacon grease until transparent.
Do not discard grease.
Add sausage to onion and cool until sausage is warmed up.
Add chicken and bacon; heat until all are warm.
Add chicken stock (chicken bouillon may be substituted), 2 cups of stock to each cup of rice.
(To serve 4 people use 4 cups stock and 2 cups rice.)
Bring mixture back to a low boil.
Cover tightly and cook until rice is done, stirring often to prevent sticking (approximately 20 minutes).