Instead of cutting the chicken right in half, it is better and more economical to cut off the breast and wings. These can be converted into chicken cream, or be roasted, boiled, or steamed. The legs and carcase of the bird will do excellently for the broth.
Cut the meat into small pieces, chop the bones, and clean the giblets thoroughly. Put these into a saucepan with the water,
Strong, clear soup, or broth, may be given, also chicken and turkey and should be served on a prettily arranged tray onion, and a little salt, and let them simmer gently for about three hours, carefully removing all scum as it rises.
Put the rice in a sieve or colander, and wash it thoroughly under the cold-water tap; about half-an-hour before the broth is finished, sprinkle in the rice, and finish the cooking. Next strain off, the broth, take out the heart, liver, and lungs, remove all skin and bone, and select some small, neat pieces of the meat. Put these and the rice back into the broth, season it carefully with salt and pepper, sprinkle in the chopped parsley, and serve either hot or cold.