|Stewing chicken||5 Pound|
|Water||8 Cup (128 tbs)|
|Carrot||1 , peeled and coarsely chopped|
|Stalk celery||1 , chopped|
|Onion||1 , peeled and quartered|
|White pepper||To Taste|
|Long grain white rice||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Rinse chicken thoroughly inside and out.
Place chicken in a large pot and pour 8 cups water over it.
Add chopped carrot, celery, onion, and peppercorns.
Bring to a boil, reduce heat, cover, and simmer chicken over low heat 2 to 3 hours, in which time chicken will render its flavorful juices.
Skim the surface.
Add salt and pepper to taste toward the end of the stewing process.
After stewing, remove chicken from the pot. (Save it for other uses or discard.) Strain and discard vegetables and chicken debris.
Skim off fat floating on the surface of the soup base, or refrigerate soup base until fat congeals on top and can be removed easily.