1/2 c. chopped onion
1/2 c. butter, butter or chicken fat
1 1/2 tsp. salt
1 (4 to 5 lb.) stewing chicken, cooked and diced
1 c. diced celery
4 c. chicken broth
1 c. uncooked rice
1/8 tsp. pepper
1 1/2 c. chopped carrots
1 c. chopped parsley

Cook onion and celery in butter in 2 quart saucepan until golden brown. Add broth, rice, seasoning. Cover and cook over low heat 20 minutes. Add chicken and carrots and cook 15 minutes more. Sprinkle with chopped parsley. Makes 8 servings.