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Michaelmas Broth - Potes Gwyl Mihangel

1 sm Chicken *
2 l Water
1 Onion, diced
50 g Carrot, diced
50 g Celery, cut up
2 tb Rice, long grain
Salt & pepper Clean the chicken and cut into joints. Place in a large pan with the onion, carrot and celery. Season. Bring to the boil. Cover and simmer for 3 hours. Skim any fat from the surface of the liquid from time to time. Remove the chicken and strain the broth. Return the broth to the pan and sprinkle in the rice. Simmer for 15-20 minutes. Serve the broth hot alone or with some of the chicken, finely chopped. The chicken can be used in other dishs. * Traditionally, goose was used and the broth thickened with oatmeal. A chicken or turkey carcase can be used instead of a whole bird. From: Country Cooking - Recipes from Wales by Sian Llewellyn

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<h1>Michaelmas Broth - Potes Gwyl Mihangel</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />1 sm Chicken * <br />2 l Water <br />1 Onion, diced <br />50 g Carrot, diced <br />50 g Celery, cut up <br />2 tb Rice, long grain <br />Salt & pepper Clean the chicken and cut into joints. Place in a large pan with the onion, carrot and celery. Season. Bring to the boil. Cover and simmer for 3 hours. Skim any fat from the surface of the liquid from time to time. Remove the chicken and strain the broth. Return the broth to the pan and sprinkle in the rice. Simmer for 15-20 minutes. Serve the broth hot alone or with some of the chicken, finely chopped. The chicken can be used in other dishs. * Traditionally, goose was used and the broth thickened with oatmeal. A chicken or turkey carcase can be used instead of a whole bird. From: Country Cooking - Recipes from Wales by Sian Llewellyn <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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