Dress and clean a chicken; remove skin and fat, disjoint, and wipe with a wet cloth. Pat into stewpan, cover with cold water, heat slowly to boiling point, skim, and cook until meat is tender. When half done, season with one and one-halfteaspoonssalt and few grains pepper. Strain, and remove fat. There should be about threepints of stock. Reheat to boiling point, add twotablespoons washed rice, and cook until rice is soft.