1 fryer (cut up and skinned)
1 tsp. salt
2 qt. water
1/2 tsp. onion salt
1/2 tsp. celery salt
1/4 tsp. black pepper
1 c. brown rice
1/2 c. finely diced onion
2 lg. stalks celery (diced)

Cook chicken until tender. Cool and remove meat from bones and strain chicken broth. Refrigerate broth. Refrigerate broth so fat will rise to top. Remove fat after it hardens. Cut chicken up fine and add to boiling broth with onion salt, celery salt, pepper, onions, celery and rice. Bring to rapid bowl. Cover and simmer for 1 hour, stirring occasionally.