3 lb chicken
Place the chicken in a large saucepan, add giblets, water, onions,
celery, salt and bay leaves. Cover and simmer over low heat for 2
Remove the chicken and let it cool. Add rice to the broth and simmer
for 20 to 30 minutes, until the rice is soft. Stir occasionally.
In the meantime, remove the skin from the chicken and take the meat
off the bones. Discard bones and skin.
Cut the meat into small strips and add it to the broth, add lemon
juice, and serve sprinkled with mint.
Serves 6 to 8.
Posted by Karin Brewer. Courtesy of Fred Peters.
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