Chicken-N-Rice

1 Whole Chicken
2 cups brown or white rice
Chicken Bullion Granules, to taste.
1 can Cranberry Sauce

Put the whole chicken into a pressure cooker. Add water till it almost covers the chicken. Cook for about 20-25 minutes. Make sure you follow the instruction for your pressure cooker. (If you do not have a pressure cooker just boil the chicken in water till done or the meat just about falls off the bone.) Remove the chicken from the pressure cooker/pot and place on a plate to cool. Measure the chicken stock in a four cup measuring cup. If you do not have four cups of stock/liquid add water and then add Chicken Bullion Granules, to taste. When measuring the stock to 4 cups I do not include the fat. The water line should be at the four cup line and the fat should be above that. The fat makes this dish! Pour this stock into a pot that will hold over six-eight cups. Debone the chicken putting the meat in a pot. I usually debone everything off the chicken except one breast. I keep this for sandwiches or to feed the dog ;-) Now you have your chicken stock seasoned with Chicken Bullion Granules and your meat from the chicken. Bring to a boil. Add rice and boil for about 20 minutes or until all liquid is gone. Serve with cranberry sauce.