Chicken Bouillon, A Third Way

Ingredients

• 1 3-funt bird chicken
• 3/4 funt white roots
• 1 funt veal bones
• 1 herb bundle
• 1/2 stakan rice or semolina
• dill

Instructions

1. Fillet a 3-funt chicken for cutlets; cook the bouillon from the carcass with white roots and herbs.
2. Serve broth with pirozhki, and the cutlets with peas and mashed potato.