Chicken and Rice

• 3½ lbs. chicken
• 1 cup rice
• 3 qts.

Select a fat, yellow skinned chicken. Clean and joint. Season with salt and pepper and let stand several hours. Place chicken in kettle, pour boiling water over and cook slowly several hours, until almost tender; add the rice and boil all together ½ hour longer or until tender. Serve hot on large platter.