Chicken and Sticky Rice

1 whole chicken with enough water to cover it
½ - 1 c. chopped onion
1-2 t. celery seed
1-2 t. garlic powder (or several cloves fresh minced)
Salt & pepper- to taste
Rice (up to several cups)

Boil chicken until it’s beginning to fall from the bones. Remove from water and set aside to cool. Skim the water/broth to remove any bones, fat or foam- leave the garlic and onions in.
Set aside ¼ - ½ cup of broth (optional.)
Add enough rice to equal slightly less than half of the liquid. Remove the chicken from the bones and add it back to the rice. Bring to a boil, watching carefully so that it doesn’t stick. Stir, cover and turn down to low. When the rice is done, add the reserved broth and stir. Serve.


Notes-

You can use chicken breasts instead of a whole chicken, but the rice won’t have the same “sticky” quality.
Sticky (but not mushy) rice is what you’re going for. (So said my great-great grandmother!)
Control the portion you make by reducing the amount of broth before you add rice.
Use slightly less than half as much rice as you have water. (ex: 2 cups broth = 1 cup (-1T) rice.
I add the extra broth after it’s done to help with the consistency but it’s optional if you don’t want your rice as sticky.