This is a recipe from the first cookbook I ever owned. My dear mother gave it to me when I left home, in the hope that I would be able to cook enough to sustain myself. At that stage I was pretty hopeless, and fried eggs and baked beans were my idea of a difficult dish.
The book is called Good Housekeeping Easy-Stages Cook Book, and its pages are now dog-eared and a bit grubby in places from handling while I was cooking. This recipe is great for using up a chicken carcase and rice. It is cheap, healthy and very sustaining. Happy cooking!
1 stick of celery (if available)
Carcase and scraps of chicken left when main joints and breast have been removed
2 sprigs of parsley
1 bay leaf
A few peppercorns
2 pints (1 quart) water
2 oz. rice
Chopped parsley for garnish
Skin the onion and scrape the carrots, then cut each into 4 pieces. Clean and cut up the celery, if used.
Put the chicken carcase in a saucepan, add the vegetables, parsley, bay leaf, peppercorns and salt and pour on the water.
Bring to the bpil, put on the lid and simmer gently for 2-3 hours, or until all the flesh has come away from the chicken bones.
Strain the stock into a bowl and let it cool.
Meanwhile pick all the pieces of chicken meat out of the sieve and put on to a plate. Discard the chicken bones and the vegetables.
When the stock is quite cold, skim off all the fat from the surface, using a tablespoon.
Pour the stock back into the pan, bring to the boil, add the rice and boil for 25 minutes. Add the chicken pieces and boil for a further 5 minutes.
Serve sprinkled with chopped parsley.