Chef Justin Vrany: Sandwich Me In

It's simple, healthy and oh-so satisfying: Chicken soup with Brown Rice.

Ingredients:
4 lb whole chicken
1 gallon water
2 bay leaves
2 carrots
1 onion
1 tbsp flour
½ cup brown rice 

1 cup water
1 tbsp oil (canola or olive)
Directions:
1. Roast chicken for three hours. Remove most of the meat from bones (save meat for a separate dinner) and save fat from chicken.
2. In a large pot, put chicken bones in a gallon of water with two bay leaves.
3. Bring to boil and then reduce to simmer and cook for four hours

.
4. In separate pan, sauté two carrots and one onion in chicken fat until golden.
5. Place a tablespoon of flour in pan while stirring, until a paste forms.
6. Strain stock and let bones come to room temperature.
7. Discard bay leaves and remove meat from bones. Set meat aside

.
8. Slowly add stock into vegetables and flour mix, one cup at a time. Let mixture thicken and then add another cup until chicken stock is finished. Let simmer for 30 minutes, stirring every fiveminutes.
9. Place reserved meat in soup.
10. Divide rice into six bowls and pour chicken soup over each.

… and for the soul: Vrany is no stranger to a round of “Jingle Bells.” When the Chicago weather gets frightful, he says, “I enjoy cuddling up next to the fireplace with my family and singing Christmas carols.”

Sandwich Me In, 3037 North Clark Street (at Halsted Street); 773-348-3037.