1 (4 or 5 lb.) whole chicken, cut-up
3 bay leaves
3 pieces of celery
3 pieces of parsley
juice of 1/2 lemon
pinch of baking soda
1 large onion
2 egg yolks, slightly beaten
boiled rice

Place in pot with other ingredients (except egg yolks and rice). Add water enough to cover and cook slowly until tender (3 hours or more or at least 155°F).

Lift chicken out of stock and let cool until the fat can be skimmed off. Remove skin from the chicken pieces.

Thicken the stock by adding 2 tablespoons flour (or Wondra) to 2 cups stock. Simmer 10 minutes or to desired consistency. Add the slightly beaten yolks. Pour over the chicken and sprinkle with chopped parsley.

Serve with steamed rice.

Submitted by: Maya Mathis