Trim
celery stalks and lay evenly in
bottom of stock pot.
Peel onion and coarsely chop.
Remove giblets from chicken and discard, rinse chicken.
Salt and pepper chicken cavity, stuff with onion.
Place chicken breast down on top of celery stalks so chicken does not
touch bottom of pot.
Add ½ to 1 inch of water to pot around chicken, enough to cover
the celery.
Bring to a low simmer and cover, cook 45 minutes.
Turn chicken over keeping it on celery, cook 30 more minutes.
Slice smoked sausage into ¼ to ½ inch thick slices and
add to pot.
Cook 15 more minutes, then remove from heat.
Place chicken on a platter to cool.
Remove smoked sausage to a bowl, discard celery.
Wipe out stock pot.
Pour broth into gravy separator, measure, pour broth back into stock
pot noting amount of broth.
Return smoked sausage to stock pot.
Remove onion from chicken and add to stock pot.
Remove skin from chicken and discard.
Pull meat from chicken, shredding into small portions (bite sized) and
return to stock pot.
Discard bones after removing meat.
Measure rice according to package for the noted amount of broth and add
to stock pot.
Bring to high boil, stir so rice does not stick. I use a wooden spoon.
Reduce heat, cover and cook to rice package instructions. Do not remove
lid until cooking time has been reached!
Stir in lots of pepper! (or to taste)