1 (3 1/2 lb.) chicken
3 qt. water
Salt to taste
3 peppercorns
1/4 bay leaf
2 sprigs parsley
4 med. carrots, washed (unpared & cut in cubes)
1 stalk celery with leaves
1 med. onion, peeled
2 whole cloves
1/2 c. raw brown rice

Rinse chicken well in cold water. Place in large pot along with 3/4 of water, salt, peppercorns, bay leaf and parsley. Bring to a boil and skim to remove any foam from surface.

Reduce heat; add cubed carrots, celery and onion (press cloves into onion). Cover and simmer for 1 hour or until chicken is tender. Skim off fat.

Lift out chicken; let cool slightly. Remove celery, onion with cloves and bay leaf; discard. Add rice to broth and simmer slowly until tender. Meanwhile, remove chicken from bones; cut into bite-size pieces. Return chicken to broth and heat thoroughly (allow about 20 minutes). Garnish with parsley. Yields about 2 quarts.