* 1 very large whole Chicken 2.2kg to 2.7 kg (5lb to 6 lb)
* 1 medium Onion
* 1 green Sweet pepper
* 110g (4 oz) Butter
* 900 g (2 lb) long Grain White rice (Basmati rice is good)
* 110g (4 oz) Bacon
* 6 cups (1.5 litres / 2.6 pints) chicken stock / chicken broth
* Sea salt and Freshly ground black pepper

===Method===
* Remove the parson's nose from the chicken.
* Use a heavy pot with lid (use lid while cooking for all steps except the Bacon.)
* Put Chicken in pot and cover with hot water. Be sure there is enough water so that there will be at least six cups of Broth after cooking chicken.
* Bring to a Boil, then reduce heat and Simmer until chicken is very tender (an hour or more).
* While the Chicken is cooking: Slice and chop one Bell pepper into very small pieces. Put 4 cups of Rice into a bowl, cover with cold water and let soak.
* When Chicken is very tender, remove pot from stove and let cool until the chicken can be handled.
* Take Chicken from pot, and pull Meat from bones in large pieces; do not cut it up. Discard any Fat heavy skin.
* Pour Broth from pot into a bowl (if Chicken was very Fat and broth is very fat, pour off about 1 cup of fat from broth).
* Wash pot, then put Bacon in pot and cook slowly until bacon is crisp.
* Take Bacon from pot and drain; leave bacon grease in pot.
* Put in chopped Onion, Green pepper and Brown slightly.
* Add 6 cups Chicken Broth to pot, and season to taste with Salt and Pepper (at least a tablespoon of each -- use a heavy Hand since Rice will absorb salt).
* Increase heat, bring Broth to a Boil, and put Chicken in pot.
* Drain Rice and put rice in pot.
* Add the Butter and mix well. Reduce heat and Simmer very slowly for about an hour.

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