Ingredients

2 1/2 pounds fryer chicken to 3 pounds cut up, rinsed, and dried
Salt to taste
Freshly ground black pepper to taste
4 carrots diced
1 large onion diced
1 C. frozen green beans
1 jar sliced mushrooms 2 to 4 oz.
2 tsp. salt
2 bay leaves
1/2 tsp. tarragon
1/2 tsp. summer savory
1/4 tsp. garlic powder
1/4 tsp. coarsely-ground black pepper
1 can tomatoes-16 oz. chopped
1/3 C. regular rice uncooked
1/2 C. water

Cooking Instructions

Place salt and peppered chicken, carrots, onion, beans, mushrooms, salt, bay leaves, tarragon, summer savory, garlic powder, pepper and tomatoes in the pot. Cover and cook on low for 4 to 5 hours. Stir in the rice and water. Continue cooking for a total of 7 1/2 to 9 hours. Stir a couple of times and taste for more salt. Serve with hot garlic toast.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)