Whole chicken, cut off the bone
1 c. rice
1/2 c. lemon juice, strained
6 eggs, beat well
2 cubes bouillon
butter

Wash chicken and put in a large pot with water, bouillon cubes and big piece of butter. Boil until chicken is tender. Take out chicken and put into a pan to roast in oven. Set at 425 degrees; put small pieces of butter on top of chicken and bottom of pan. Bake in oven until brown.

Take the soup from the chicken and bring to a boil. Add rice, cook for 18 minutes. While soup is cooking, beat eggs until double in size; add 1/2 cup of lemon juice. Keep beating.

Put egg mixture in a large pot and slowly add liquid from the soup and rice mixture to eggs until the liquid is all gone. Serve in bowl with chicken on the side.