Chicken Broth

Draw the chicken, scald the legs, and remove the cuticle which covers them; cut up the chicken in members or joints, leaving the breast whole; put the pieces of chicken in a very clean stewpan, with a quart of water, a little salt and two ounces of washed rice, to boil very gently for an hour; and when done, serve the broth with or without rice, as may be deemed most proper or agreeable.