1 In a large casserole, arrange your hen, your carrots, your small onions, your tea ball and the offal of your poultry (neck, wing tips, emptied gizzard).
2 Cover with cold water 3 cm above your poultry, salt then turn on the heat.
3 Gradually remove the impurities that rise (skim), gentle cooking 40 minutes.
4 Meanwhile in a saucepan prepare your roux: melt the butter, add the flour stir over gentle heat cook for 5 minutes then let cool.
5 Still during this operation bring your cream and finely sliced shallot to a boil salt and pepper then pour the 200g (7 oz) of mushroom quarters cook 7 minutes, cover and set aside.
6 Remove your poultry remove the skin then wrap it in aluminum foil or white cloth and place it on a shallow dish.
7 Strain your stock keeping carrots and onions.
8 Preheat your oven to 190°C (375°F) (th6)
9 In a small oven-safe casserole, pour your butter and sliced onion when the mixture is golden add your rice when it becomes translucent moisten with 40cl (1.7 cups) of your chicken stock.
At boiling point cover and put in the oven for 20 minutes.
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