Vegetables:

• 1½ cups yellow onion, diced
• 1½ cups celery, sliced
• 1½ cups carrot, sliced

Chicken and Herbs:

• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 2 pounds bone-in, skin-on chicken (drumsticks and/or thighs)
• ½ teaspoon black pepper
• 3–4 sprigs fresh thyme
• 1 sprig fresh rosemary
• Small bunch parsley (reserve some for garnish)

Liquid and Rice:

• 6 cups chicken broth (or half chicken broth/half water)
• 1 cup white rice (basmati recommended)