Fry and drain about 4 pounds of breakfast link sausage. Cut into ½-inch long pieces when cool.
Add to big pot:
1 ½ c. chopped onion (1 big onion)
3 chicken bouillon cubes
3 cloves garlic, chopped
3 celery stalks, chopped
1 T. Kosher salt
2 T. fresh ground black pepper
1 whole chicken (about 4 lbs.), cleaned and washed
water and canned chicken broth (half-and-half) to mostly cover the chicken
Simmer everything for about 1 hour, then let cool and refrigerate overnight. When cold, skim off the fat, and remove the chicken and sausage pieces. Remove skin from chicken, de-bone, and cut up into small pieces.
Measure the remaining liquid (it will be like thin Jell-O). Add canned chicken broth to make 5 cups total liquid (it will probably take about 2 cans of broth). Put chicken and sausage back into broth pot. Heat up to a simmer, then add 2 cups rice and cook about 45 minutes to 1 hour until rice soaks up all the liquid.
This is easier than it sounds, and makes enough for about 10 people. You can vary the ingredients to include Italian sausage instead of breakfast sausage, more or less garlic, or any other critters or ingredients you want to use. Don't worry too much about exact measurements.