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Serves 4 to 6

Ingredients

• 1 small chicken and giblets (2 1/2 to 3 pounds)

• 1 onion, chopped

• 6 leeks cut into inch-long pieces,

• 2 ounces of long grain rice

• 1 small carrot, grated

• 3 pints of water

• salt and pepper

• 1 tablespoon of chopped parsley

Method

1. Place chicken, giblets, and onion in large saucepan.

2. Add water and bring to boil, and simmer for 1 1/2 hours, until chicken is tender.

3. Remove from heat and skim off any white scum.

4. Take out giblets and discard. Take out chicken and strip meat from bones; discard bones.

5. Return meat to the stock. add leeks rice and grated carrot bring back to the boil cover and simmer for a further 20-30 minutes.

6. Season with salt and pepper to taste. add parsley before serving.

   Recipe by member Betty Hesketh,
   taken from the "Goodies from Great Britain and Other Places" Cookbook
   by DBE Pennsylvania's Athelstan Chapter