Select a fowl one year old and not too fat. For the sick, use only the white meat. Draw the chicken, take off the second joints and with a cleaver or heavy knife chop and slash the leg, beginning at the lower bone. Put the back and the dark meat in a saucepan, add a quart of cold water, bring to boiling point and skim. Cut the breast into halves, put these halves on top of the dark meat in the saucepan, cover and simmer it gently for two hours, or until the white meat is perfectly tender. Remove the white meat, put one half aside for other dishes - souffle, boudins or a mince. For the fricassee, rub together two level tea-spoonfuls of butter and two of flour, add a half cupful of the liquor in which the chicken was boiled, stir until boiling and add a half teaspoonful of salt. Add the breast to the sauce, cover and stand the saucepan over hot water for ten minutes. Have ready boiled, four tablespoonfuls of rice, dish the chicken on a dainty little platter, heap the rice at one end of the platter and serve. Use the water for broth.