"Put enough water in a pot so fowl is almost covered. Add salt, pepper, parsley, thyme, bay leaf, 2 cloves garlic, 1 sliced onion, and one celery. Let simmer until tender - about 2 hours. Wash rice (2 cups). Cook in part of liquid. Strain the rest of the liquid and make into sauce by thickening with yolks of 2 eggs. Do not let boil. Arrange rice on platter, lacing slices of chicken over it, and serve very hot. The sauce should be served separately. "
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