Rice with chicken

To buy a whole chicken is like to buy four dishes in one. The breast are perfect for making a lemon chicken, the chicken legs and wings for doing a chilindron chicken and the skeleton is perfect for making a chicken stock and this delicious rice. Now you already know that you don't have to throw away the skeleton of the chicken. Make with it a good chicken stock and cook risottos, stews and other recipes.

Ingredients:
For the chicken stock
The skeleton of the chicken
1 leek
1 onion
1 carrot
Olive oil and salt
For the rice
Rice (100gr per person)
The cooked meat of the chicken skeleton
The vegetables of the stock
Chicken stock
Salt and pepper
1/2 garlic clove
Mayonnaise
Chive

Put inside a pot the chicken skeleton, the leek, the onion and the carrot cut in pieces. Cover it with water, add salt, a little of olive oil and keep it boiling for 2-3 hours. Strain it and reserve.

Remove the meat of the chicken skeleton and reserve it. Use the vegetables of the stock or cut a new onion, carrot and garlic and fry lightly it. Reserve it.

Put a double of chicken stock for each measure of rice in a pot. Put salt, add the rice and keep cooking until the rice is tender (20 minutes). When the rice is ready, add the meat of the chicken and the vegetables. Move it, cover it and keep resting for a minutes.

Crush a half of clove garlic and mix it with the mayonnaise. Serve the rice with chopped chive, a trickle of olive oil and the garlic mayonnaise.