2 chicken leg quarters
4 small carrots or 2 large, chopped into small cubes
4 ribs celery sliced about the same as the carrots
4 large cloves of garlic smashed and chopped
1 medium onion
1/2 to 1 cup wild rice
1 cup of cream
Make a stock with the chicken leg quarters in seasoned water, pull the chicken out and debone it. Return the bones ot the stock to cook longer.
Add the wild rice to the stock and cook for an hour at a simmer, remove the bones at this point
Add all the veg and continue cooking until the wild rice is tender(2-3 hours total cook on the rice)
Add the chopped meat and simmer until warm then add the cream and just warm, do not simmer or it will break.
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Originally Posted by MaryB
