4 cups porcini mushrooms, cleaned and sliced lengthwise
1 cup roughly chopped Vidalia onion
2 cloves garlic, roughly chopped
12 sprigs thyme
2 Tbs. extra-virgin olive oil
1/2 Tbs. kosher salt, plus more for seasoning
1/2 tsp. white pepper, plus more for seasoning
2 qts. homemade chicken stock
1 cup Anson Mills Carolina Gold Rice
1 fresh bay leaf
1 Tbs. Champagne vinegar
2 Tbs. white soy sauce
1 cup thinly sliced chives
For the chicken stock:
3 lbs. chicken bones
2 chicken feet
7 qts. water
1 large carrot peeled, cut into one-inch pieces
1 stalk celery, cut into one-inch pieces
1 large white onion, peeled and cut into one-inch pieces
1 clove garlic, peeled and smashed
1 fresh bay leaf, broken in half
5 sprigs thyme
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
Clean the mushrooms by lightly peeling the outer layer off of the stems, then gently wipe excess dirt off of the caps with a damp paper towel. Place the mushrooms, onion, garlic, thyme, olive oil, salt, and white pepper in a large bowl and gently mix to combine. Spread the mixture evenly on the prepared baking sheet and roast in the oven, stirring twice, for 20 minutes, or until golden brown. If the vegetables begin to scorch, reduce the temperature.
Place the roasted mixture in a medium saucepan and cover it by three inches with chicken stock. Bring to a simmer over medium-high heat, reduce the heat to medium, and cook uncovered for one hour, or until the stock is reduced by half. Strain through a fine mesh sieve into another medium saucepan. Remove the mushrooms from the solids and set aside. Discard the onions, garlic, and thyme.
Bring the strained stock back to a simmer over medium heat. Add the rice and bay leaf and simmer uncovered for about 25 minutes, or until tender. Gently fold in the reserved porcini mushrooms. Add the vinegar, soy sauce, and chives. Season with salt and pepper and ladle into four warm bowls.
For the chicken stock:
Rinse the bones and feet very well, being sure that they are free of all blood and impurities. Place them in a large stockpot with the water and bring to a simmer over medium-high heat. Once the stock comes to a simmer, reduce the heat to medium. Skim all of the fat and impurities that coagulate and rise to the surface and discard. Then add the vegetables and herbs. Let simmer for three to four hours, skimming impurities and watching the temperature to make sure it stays at a simmer. Strain the stock through a chinois into a heat-proof container, let cool to room temperature, cover, and refrigerate. Tightly covered, it will keep for a week in the refrigerator or up to three months in the freezer.
