Chicken Broth
1 chicken
1 quart cold water
1 onion
2 table-spoons of rice
Clean the chicken. Separate it into joints, removing all skin and fat. Put it into a sauce-pan and cover with the cold water. Add the onion sliced. Simmer until the chicken is tender. Remove the breast of the chicken from the sauce-pan. Let the rest continue to simmer until the meat comes clean away from the bones. Strain off the broth. Remove the fat. Take two table-spoonfuls of rice which has already been washed and soaked for half-an-hour. Put the broth on the fire again. Add to it the rice. Season. Add the breast of the chicken cut in small pieces. Simmer until the rice is tender. A cup of scalded cream can be added just before serving.