14 c. water
1 tbsp. salt
3-4 lb. chicken (backs, wings, bones, neck)

Cook as for stock 1 1/2 hours or until meat falls off bones. Remove chicken and strain. Remove as much fat as possible. Add 1 1/2 cups broken wild rice to liquid. Simmer 15 minutes. Add 3 tablespoons dry onion and 5 tablespoons dry celery (or 1 small fresh onion, chopped and 2 ribs celery, sliced). Add 1/4 cup chopped green pepper if desired. Simmer 15 minutes. Add chicken, salt and pepper to taste. Add 1/4 to 1/2 cup white wine and chicken bouillon if necessary. Bring to boil; thicken with flour roux (1/2 cup flour and 3/4 cup water). Add pint of half and half just before serving. Makes 15 to 20 (6 oz.) servings.