1-First Step: Prepare Ingredients
Place the whole chicken and neck (if available) into a large stockpot. Coarsely chop celery, dice or quarter the onion, and smash or mince garlic cloves. Optionally peel and dice a medium carrot for added flavor. Have your chicken broth ready, whether homemade or store-bought.

2-Second Step: Simmer the Chicken
Add the prepared vegetables to the pot with the chicken. Pour enough water to cover all ingredients completely. Season with 2 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Bring to a gentle simmer, avoiding boil, and cook for 40 to 60 minutes until the chicken is fully cooked and the broth is fragrant and flavorful.

3-Third Step: Remove and Shred Chicken
Take the chicken out of the broth, allowing it to cool. Remove skin, bones, and the neck portion if included. Shred the meat into bite-sized pieces. Strain the broth through a fine mesh strainer to remove vegetable remnants for a clear, rich stock. Measure and set aside approximately 8 cups of broth.

4-Fourth Step: Brown the Sausage and Cook the Rice
In a large Dutch oven or heavy pot, melt the butter over medium-low heat. Add sliced smoked sausage and sauté until lightly browned, about 5 minutes, releasing its smoky flavor. Remove the sausage and set aside. Pour the reserved broth into the pot and bring to a rolling boil. Adjust seasoning with salt and pepper to taste. Add rice, shredded chicken, and the sautéed sausage along with any accumulated juices. Reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid to allow even cooking of the rice.

5-Fifth Step: Final Adjustments and Serving
After 20 minutes, check the rice’s consistency. If needed, stir gently, adding more broth to loosen the mixture until rice is tender and the liquid mostly absorbed. Serve immediately, garnished with minced fresh parsley or a splash of hot sauce for extra zing. Optional accompaniments like boiled eggs or shrimp can add protein variety and texture.