4-6 lb. whole chicken
2 c. dry brown rice
6 lg. carrots, cut into lg. chunks
3 lg. onions, peeled and quartered
3 lg. parsnips, cut into lg. chunks
1 (4 oz.) can sliced mushrooms
1 bay leaf
1 tsp. black pepper
1 tbsp. dried basil
1 tsp. garlic powder
1/2 tsp. celery seed
10 c. water

Use a large heavy pot with a tight cover. Wash chicken. Put all ingredients into pot at once. Bring to a quick boil, then simmer for 3 hours, longer if using frozen chicken. When leg bone slips out cleanly - remove chicken carefully, slice into large chunks and return to pot. Serve.