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Rinse the chicken in cold water and place it in a big pot with the water, bay leaf, parsley, and peppercorns. Bring to the boil and skim to top to remove foam. Turn down the heat and add the carrots, onion, celery, and onion.
Cover and simmer for an hour or until the chicken is tender. Skim the fat from the top and remove the chicken. Take out the onion, celery, and bay leaf. Put the rice into the broth and simmer until soft. Remove the chicken from the bone and cut it into small pieces, then return it to the broth and heat for 20 minutes.
(Serves 12)
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