Chicken Broth

Ingredients

• Chicken, cut into quarters
• as needed Salt
• 4 quarts Water
• 1 Onion
• 1 cupful Rice
• 2 Eggs
• 1 cupful Milk
• 1 handful Parsley, finely minced

Instructions

1. 1Cut the chicken into quarters. Place the chicken in a bowl with salt and water and let it sit for 1 hour.
2. 2Place the chicken, onion, and water in a soup kettle. Bring to a gentle boil and simmer until the liquid has reduced by 1/3 and the meat shrinks from the bones (approximately 1 hour).
3. 3Remove the chicken from the broth. Salt the chicken and set it aside with a cupful of the broth in a covered bowl until the next day.
4. 4Season the remaining broth and return it to the heat. Bring to a boil and skim off any impurities. Add the rice, which has been previously soaked in water. Cook slowly until the rice is tender. Stir a cupful of hot milk into the 2 beaten eggs, then into the broth. Let it barely come to a boil. Add the minced parsley, pour into a tureen, and serve.