Bones from one whole chicken

2 onions quartered

3 carrots roughly chopped

2 stalks celery roughly chopped

1 teaspoon fresh or dried thyme

1 teaspoon fresh or dried sage

1 teaspoon fresh or dried rosemary

2 bay leaves

1 teaspoon black pepper

2 teaspoons salt

1:
In an 8 quart stock pot add all the ingredients and add enough water to cover everything.

2:
Bring to a boil and simmer for at least 2 hours but preferably 4 or more hours.

3:
Strain the stock into a large container and refrigerate if not using immediately.

10 cups chicken stock or broth

1 onion, diced

1 cup chopped carrots

1 cup chopped celery

1 teaspoon fresh or dried thyme

1 teaspoon fresh or dried sage

1 teaspoon fresh or dried rosemary

2 bay leaves

2 to 3 cups cooked and chopped chicken breast

1 cup parboiled (minute) rice

1/2 cup chopped cilantro (optional)

Juice of 1 lime

1 to 2 tablespoons Hoff's Mean Green Hot Sauce

1 teaspoon black pepper

2 to 3 teaspoons salt

1:
In a stock pot add stock, onions, carrots, celery, thyme, sage, rosemary, and bay leaves.

2:
Bring to a boil and reduce to simmer for 30 minutes or desired softness of vegetables.

3:
Stir in rice, chicken, cilantro, lime juice, Hoff's Mean Green Hot Sauce, salt, and pepper. Cook for a few minutes, serve and enjoy!