I had the remains of half a poached chicken…last blush of parsley, bunch of chives(es), Puerto Rican large-leaf thyme, and, oh, yes, the chicken was poached stuffed with lemon grass and ginger and floated with a head of unpeeled garlic (with several large cloves peeled and smashed inside).
1 cup of brown rice
1 cup of brown lentils (forgot about the golden ones resting in pride-of-place)
1/2 large onion, chopped medium (bruniose? 1/4-inch cubes)
2 medium carrots (same cut)
2 stalks celery (with leaves) same cut
4-6 cloves of garlic, mashed and minced
forgot the leeks languishing in their container, as well as the too-young green bunching onions.
Six (possibly eight) cups of very gelatinous chicken broth gently mini-boiled or maxi-simmered to a consistency just under what might-have-been had I had a pound of chicken footsies to hand) A quarter-hand of peppercorns, migioned (sp? some cracked under the heel of a handy heavy pot) with several teaspoons of Kosher salt.
Parsley and large-leaf chives chopped small and a whole branch (3-4 inches) of thyme leaves left whole) to add after the boil.
Bring pot to the boil with just the rice and lentils. When achieved, add carrots, celery, onion and lower to a strong simmer. Add chicken when achieved. Add salt and peppercorns and more garlic.
When rice and lentils say so, add the minced herbs and a finish of EVOO (extra-virgin olive oil) after your close the fire – or kill the ‘lectricity. Taste and adjust. And post a next-time dummy, to add the last leeks (after all you harvested enough seeds to releek North America all by your self!)