1 sm Chicken * 2 l Water 1 Onion, diced 50 g Carrot, diced 50 g Celery, cut up 2 tb Rice, long grain Salt & pepper Clean the chicken and cut into joints. Place in a large pan with the onion, carrot and celery. Season. Bring to the boil. Cover and simmer for 3 hours. Skim any fat from the surface of the liquid from time to time. Remove the chicken and strain the broth. Return the broth to the pan and sprinkle in the rice. Simmer for 15-20 minutes. Serve the broth hot alone or with some of the chicken, finely chopped. The chicken can be used in other dishs. * Traditionally, goose was used and the broth thickened with oatmeal. A chicken or turkey carcase can be used instead of a whole bird. From: Country Cooking - Recipes from Wales by Sian Llewellyn
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Chapter 12-2 - Sons and Lovers by D. H. Lawrence - Passion
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Part 08 - Sons and Lovers Audiobook by D. H. Lawrence (Ch 12)
Part 08 - (Ch 12). Classic Literature VideoBook with synchronized text, interactive transcript, and closed captions in multiple languages. Audio courtesy of Librivox. Read by Mark F. Smith.