 | 1 small chicken and giblets, (2 1/2-3 lbs) |
| 1 chopped onion |
| 6 leeks, chopped into inch long pieces |
| 1 small carrot, grated |
| 1 tsp salt |
| 3 pints of water |
| Salt and pepper to taste |
| 1 tbs of chopped parsley |
Prepares 4-6 servings
Prep time: Unknown
Cook time: Unknown
| Place the chicken, giblets and onion in a large saucepan. Add the water and bring to a boil. |
| Cover and simmer for 1 1/2 hours until the chicken is tender |
| Remove from the heat. Skim out any white scum and discard the giblets. |
| When chicken is cooled, strip the meat from the bones and return the meat back into the stock. |
| Add the leeks, rice and grated carrot, bring back to a boil, then cover and simmer for a further 30 minutes. |
| Season with salt and pepper to taste. |
| Add the parsley before serving. |