Donnelly Family's 8 Piece Chicken and Rice


1 whole chicken, skin on, broken into individual pieces

Bacon or bacon fat* (See footnote below)

1 large diced onion

1 cup white rice

2 cups chicken stock

1/4 cup white wine

Two bay leaves

2 tablespoons Gravy masters** (See footnote for directions to make your own)

Fresh parsley

Salt and pepper to taste


Break down your whole chicken into 8 pieces or can order a delicious Cobb Creek Chicken and have it processed by us for your convenience! (2 thighs, 2 legs, 2 wings, 2 breasts)

Season chicken with salt and pepper. In a large dutch oven or large cast iron pot, sear all of the pieces of chicken in bacon fat and cook ¾ of the way through.

Once chicken is seared on all sides, remove from pot. Add diced onions and cook until they begin to become translucent. Add white rice and mix with onions to toast rice before adding chicken stock. Then add white wine with rice and onions. Stir in and let white wine reduce then add bay leaves , chicken stock,  and Gravy Masters and let rice cook.

Once rice cooks about ¾ way, add chicken back into the rice and stir. Let rice finish cooking blending all of the flavors together. Once rice is done cooking through serve using fresh parsley to garnish. This is an easy perfect one pot dish that is sure to please the family.

*If you don’t have reserved bacon fat, cook several slices of bacon and reserve pan drippings. You can eat the bacon for a snack or you accumulate drippings over time as you make bacon for other various meals.
**Gravy Masters for those who have not used it before, or heard of it,  is used in gravies and stews to give a deeper and richer base flavor. You can make a variation of your own at home using a ½ a cup of sugar 1 cup if hot water,and beef base. Add sugar to a saucepan and cook on low for 5 - 10 mins until it turns golden brown. Pull sugar of the heat and add water, and mix. Then add beef base and put back on a low heat and stir until everything is incorporated.

lisa flynn