Chicken Bog

Prepare the following, adding each to a large Dutch oven or pot as you complete it: Trim and quarter 1 of the celery stalks, 1 of the medium carrots, 1 of the medium yellow onions, and 8 ounces of the white button mushrooms. Smash 2 peeled garlic cloves.

Pick the meat from 1 rotisserie chicken, pull into large chunks, and set aside. Discard the skin. Add the chicken bones and 8 cups water to the pot and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the stock is lightly golden-brown and fragrant, about 1 hour. Meanwhile, peel and finely chop the remaining 2 garlic cloves. Prepare the following, adding each to the same medium bowl as you complete it: Finely chop the remaining 1 celery stalk and 8 ounces white button mushrooms, peel and finely chop the remaining 1 medium carrot and 1 medium yellow onion, cut 12 ounces smoked kielbasa sausage crosswise into 1/4-inch-thick rounds.

When the stock is ready, pour through a heatproof strainer set over a large pot or heatproof bowl; discard the contents of the strainer. You should have 4 1/2 to 5 cups of stock.

Heat the same Dutch oven or pot over medium-high heat. Add the sausage and cook until lightly browned, about 4 minutes. Remove the sausage from the pot to a plate. Add 3 tablespoons neutral oil to the pot and heat until shimmering. Add the carrot mixture and cook, stirring occasionally, until the vegetables soften and start to brown, about 8 minutes. Add the garlic, 1 1/2 cups long-grain white rice, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Stir and cook until the rice begins to lightly toast, about 2 minutes.

Add the sausage, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 Parmesan cheese rind if using. Stir to combine, then add 4 cups of the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a boil over high heat. Reduce the heat to maintain a simmer. Cover and cook until the rice is tender and most the liquid is absorbed, about 15 minutes. Meanwhile, finely grate the zest from 1/2 medium lemon, then juice the lemon. Pick the leaves from a few freshly parsley sprigs and finely chop (about 1 tablespoon).

Uncover and discard the Parmesan rind. Add the chicken and more chicken stock if the mixture is too dry. The starch from the rice should make the mixture creamy like risotto. Cook until chicken is heated through, 2 to 3 minutes. Remove the pot from the heat. Add the parsley, lemon zest, and lemon juice, and stir to combine. Add more chicken stock if desired. Taste and season with more kosher salt and black pepper as needed. Serve with grated Parmesan cheese for sprinkling.