1 very lg. fryer, 3-4 lbs.
2 tbsp. cooking oil
2 tbsp. bacon drippings
1 tbsp. salt
1/2 tsp. red pepper
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1 lg. onion, chopped
1 garlic cloves, minced
1/4 c. parsley, minced
1/4 c. shallot tops, minced
2 c. raw rice
5 c. water
6 chicken bouillon cubes
1 bay leaf
1/4 tsp. powdered thyme

Salt and pepper chicken. Over moderate heat, brown chicken in bacon drippings. Remove chicken to another pan. Cook onions, celery, and green peppers until not quite brown. Add water, bouillon cubes, thyme, garlic, and bay leaf. Bring to boil briskly for 15 minutes. While broth is cooking (will be approximately 4 cups) remove chicken meat from bones in as large pieces as possible. Remove pot from fire and add the chicken, parsley, shallots and raw rice. Mix lightly. Place in casserole or leave in Dutch oven chicken was browned in. Leave bay leaf on top. Cover tightly and bake for 2 hours. For first hour at 375 degrees and the second hour at 350 degrees. Remove bay leaf and serve.