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Place the chicken, giblets and onion in a large saucepan. Add the water and bring to the boil. Cover and simmer for 1-1/2 hours until the chicken is tender. Remove from the heat and skim off any white scum. Take out the giblets and discard. Take out the chicken and strip the meat from the bones. Discard the bones. Return the meat to the stock. Add the leeks, rice and grated carrot. Bring back to the boil, cover and simmer for a furter 30 minutes. Season with salt and pepper to taste. Add the parsley before serving. |