1 small boiling chicken
2 litre (3 1/2 pt) cold water
2 level tsp (10 ml) salt
1/4 level tsp (1.25 ml) pepper
1 onion, skinned and halved
2 oz (50 g) each carrot and celery, diced
30 ml (2 level tbsps) long grain rice
chopped parsley
2 litre (3 1/2 pt) cold water
2 level tsp (10 ml) salt
1/4 level tsp (1.25 ml) pepper
1 onion, skinned and halved
2 oz (50 g) each carrot and celery, diced
30 ml (2 level tbsps) long grain rice
chopped parsley
method
1. Wash the bird, cut it in half, put it into a large pan, cover with water and add the seasoning and vegetables. Bring to the boil, cover and simmer for 3 - 3 1/2 hours, adding more water if necessary.
2. Strain, then remove any grease from the top of the broth with a metal spoon or by drawing a piece of kitchen paper across the surface of the liquid. Return the broth to the pan, bring to the boil, sprinkle in the rice and simmer for 15-20 minutes, until the rice is soft.
3. Serve sprinkled with chopped parsley.
2. Strain, then remove any grease from the top of the broth with a metal spoon or by drawing a piece of kitchen paper across the surface of the liquid. Return the broth to the pan, bring to the boil, sprinkle in the rice and simmer for 15-20 minutes, until the rice is soft.
3. Serve sprinkled with chopped parsley.
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