6 c. chicken stock
1 tbsp. chicken fat
1/2 clove garlic, minced
1 tsp. salt
2 tbsp. hot sauce
3 tbsp. Worcestershire sauce
1 (8 oz.) can garbanzo beans, drained
1/2 c. peas
1 tomato, peeled and chopped
2 chopped carrots
1/2 chicken, cut up
2 chopped green onions
1 juice of lemon
Pinch ground cloves
Pinch white pepper
2 chopped carrots
1/2 c. cooked rice
1 c. water

Combine chicken stock, chicken, chicken fat, green onions, garlic, lemon juice, salt, ground cloves, hot sauce, Worcestershire sauce, white pepper and garbanzo beans in a pot and bring to a boil. Simmer for 30 minutes. Remove the bones from the chicken. Cut the meat into large pieces and return to the pot. Add the remaining ingredients and simmer 10 to 15 minutes more.