No Worries - Jamaican Cock Soup

We have a roadside “BBQ Guy” on the island, who makes the most amazing jerk chicken & pork, bbq ribs, stewed pork, festival and a soup made out of goat’s balls (suprisingly, it’s really good).  Everything always smells so good that I end up buying twice as much as we’ll ever eat for supper ... so, this recipe came about when I was looking for ways to use the leftovers.
Stock:
Ingredients:
1/2 of a leftover bbq chicken (if I have ribs or stewed pork, I throw that in as well)
1 large onion quartered
1 cup each rough chopped celery, carrot and pepper (red, yellow or orange)
3 seasoning peppers (these are a mini bell pepper with a bit of heat, you could use 1 seeded jalapeno if that’s all you have)
6 sprigs thyme
4 bay leaves
jerk or creole spice (since you won’t have Donavan chicken unless u live in SLU) to taste
salt & pepper to taste

Directions:
Put everything into a big stock pot, fill with water to cover then add 4 more cups.  Let simmer for 3 to 4 hours.  Carefully strain the stock into a large bowl or pot and set aside.  Clean any meat off of the bones, shred and add to the stock.  Discard the remaining veggies (or in our case, let cool and feed to our resident chickens).

Soup
Ingredients:
1 lb chicken diced
1 lb bacon sliced
1 lg onion diced
1 pepper (red, yellow or orange) diced
4 carrots chopped
4 celery stalks chopped
1 can tomato paste
1 cup rice
enough chicken stock to cover plus 4 more cups
salt and pepper to taste

Directions:
Saute chicken, bacon and onion.  Drain off fat, add remaining veg, stock and paste.  Bring to a boil and reduce to a simmer till veg are tender and meat is cooked.  Add rice, salt and pepper and cook for 10 to 20 min longer till rice is cooked.

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