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Method
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1
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Cut the chicken into small pieces, break the bones, scald and skin the feet and gizzard and wash the neck and liver
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2
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Put the chicken and water into a stewpan
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3
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Bring to the boil and skim any scum
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4
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Add the onion and mace and cook slowly for 3 hours
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5
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strain and return the liquid to the stewpan.
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6
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Bring to the boil and add the rice if desired
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7
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Simmer for about 20 minutes
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8
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Add Parsley, season and serve
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