INGREDIENTS
2 1/2 lb
chicken on the bone, at least half dark meat (you need it for flavor and the meat stays more moist; also-- I leave the skin on the chicken because you are essentially making a simple stock)
2 tsp
salt
1 tsp
black pepper
enough water to cover the chicken in a large pan
2 cups
brown rice -see note
1/2 cup
Arborio rice (optional!)
2
sprigs fresh rosemary, finely chopped
2
sprigs fresh thyme, finely chopped