- 1 chicken carcase and trimmings
- 2 pints water or stock
- 1 oz rice
- 1 large onion
- 2 stalks celery
- Blade of mace
- 6 black peppercorns
- Chopped parsley
- Break up the chicken carcase and put in a pan with the water or stock, rice, salt and the blade of mace and peppercorns tied in a piece of muslin.
- Bring to the boil and simmer for 1½ to 2 hours.
- Strain off the broth, re-heat, and add more seasoning if necessary.
- Sprinkle with chopped parsley when serving.