Chicken Broth (Soupe de Poulet à l'Anglaise)

Ingredients

• 1 medium well-fleshed chicken
• 1 and three quarter litres white Consommé
• 1 bouquet garni comprising a stick of celery
• 1 small onion stuck with a clove
• 100 grammes Patna rice
• 2 decilitres Brunoise

Instructions

1. Put into a small marmite 1 medium well-fleshed chicken with 1 and three quarter litres of white Consommé, a bouquet garni comprising a stick of celery, and 1 small onion stuck with a clove.
2. Bring to the boil and skim.
3. Add 100 grammes of Patna rice and cook gently.
4. To serve, remove the bouquet and the onion, carve the chicken as the garnish of the soup, and complete with 2 decilitres of Brunoise.