Pilau of Chickens

Cut up in four pieces each, two small chickens weighing no more than a pound and three-quarters apiece, obtaining two legs, two breasts, fry them for a few moments in butter, then moisten to their height with stock (No. 194a), adding a bunch of parsley garnished with aromatics, and seasoning with salt, pepper, and spices; cook the whole slowly, being most particular to remove the tenderest pieces as rapidly as they are done and transfer them into another saucepan; strain the stock, remove its fat, and pour the liquid over the meats with four gills of boiling stock added, and then throw in half a pint of Carolina rice for every quart of broth, and a little powdered saffron; cook the rice for ten minutes on a good fire then withdraw it to the corner of the stove to continue cooking for ten minutes longer; the rice should now be dry and tender; finish by taking it off the fire, and incorporating into it two ounces of fresh butter divided in small pats. Dress the stew in a deep dish or else a vegetable dish.