Chicken N' Rice - cooking recipe

Ingredients

5 lbs chicken leg quarters or 1 whole chicken
1 (2 lb) bag long grain rice (white)
2 (26 ounce) cans mushroom soup
salt

Preparation

Place chicken in a VERY large pot with enough water to cover.
Turn heat on high. When water reaches boiling point reduce heat slightly and boil one hour, skimming fat off the top as it accumulates.
Remove one piece of chicken. Poke it with a fork and if juices are clear then remove all chicken from pot. Do not remove water from pot.
Pour rice into water in pot and cook according to package directions.
Meanwhile, place chicken on a plate and shred with two forks into bite-sized pieces. When rice is done, add shredded chicken and undiluted soup and stir. Heat and serve in bowls. Salt to taste. Enjoy!