Chicken Pilau

Ingredients

• 2  carrots 
• 2 rib celery cut in half
• 0.5 teaspoon garlic salt 
• 1 medium onion 
• 0.5 teaspoon pepper 
• 1 cup rice long-grain uncooked
• 1 teaspoon salt 
• 1.5 quarts water 
• 2.5 pound meat from a rotisserie chicken whole

Equipment

• sauce pan
• dutch oven

Directions

1. Bring first 8 ingredients to a boil in a Dutch oven. Reduce heat, and simmer 1 hour or until chicken is done.
2. Remove from heat; let stand in broth 1 hour.
3. Remove chicken, and cool slightly; reserve 1 2/3 cups broth. Skin and bone chicken, and cut into bite-size pieces.
4. Bring chicken, reserved broth, and rice to a boil in a large saucepan. Cover, reduce heat, and cook 20 minutes or until broth is absorbed and rice is tender.
5. Remove from heat; let stand 5 minutes. Fluff with a fork.