2 tbsp. salad oil
3 med. carrots, sliced
2 lg. celery stalks, sliced
2 med. onions, chopped
1 (3 1/2 lb.) broiler-fryer, cut-up
5 parsley sprigs
1 bay leaf
1 tbsp. chicken bouillon
1 1/2 tsp. salt
1 c. rice, par-boiled

In 5 quart Dutch oven over medium-high heat, cook carrots, celery and onion in salad oil about 10 minutes or until lightly browned. Skin chicken. With slotted spoon remove vegetables to bowl.

In same Dutch oven over high heat, heat chicken, parsley, bay leaf, bouillon, salt and 6 cups water to boiling. Reduce heat to low; cover and simmer 20 minutes or until chicken pieces are pierced with a fork and juices run clear.

Remove chicken to bowl and refrigerate until easy to handle (15 minutes). Discard bones and cut meat to bite-sized pieces.

While chicken cools, add vegetables and rice to broth over high heat to boiling. Reduce heat to low, cover and simmer 30 minutes or until tender.

Add chicken and heat to boiling. Discard parsley and bay leaf.