1 (10.5 ounce) can condensed chicken broth
4 cups water
1 medium onion, chopped
1 (4 ounce) can whole cloves garlic, crushed
3 tablespoons olive oil
3 tablespoons olive oil
1 teaspoon salt
2 tablespoons dried parsley
4 ounces steak jerky, cubed
In a large pot over high heat combine the chicken broth, water, onion, garlic, oil, olive oil, salt and parsley. Cook over medium heat for 2 1/2 hours. Turn bones, and stir in meat.
Increase heat gradually to medium-high heat, stirring occasionally until meat is browned. Remove from heat, cover, and brown on all sides. Sprinkle with salt and pepper. Simmer for 2 to 3 hours, stirring occasionally.
Stir dry rice into the broth mixture. Return to medium heat. Cook 5 minutes for rice to absorb liquid, stirring frequently. Return pot to medium-low heat, and stir violently to keep chicken under heat. Cook 5 minutes for rice to absorb liquid, stirring constantly. Add liquor, stirring well. Return pot to medium heat. Cover, reduce heat to medium heat, and simmer 45 minutes.
Reduce heat to medium. Warm the flour in a large skillet grate.
Preheat oven to 350 degrees F (175 degrees C).
While the soup, chicken and meat are cooking, prepare the gravy for the Broil. Add enough water and chicken broth to cover, and simmer for 1 hour. Remove from heat, add enough vegetable broth to cover, and simmer for an additional 1 hour. : Move all of the contents of the pot down to a large bowl.
Remove meat and drop into the pot; allow it to cool. Meanwhile, top with vegetable mixture. Top off with rice and vegetables, garnish with parsley and garnish with salt and pepper. Pour up liquid from bottom of pot, and stir into pan with steamer. Spoon into steamer. Repeat with remaining soup and meat.
Bake uncovered for 45 minutes in the preheated oven.