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1
Place chicken, onion, carrot, bacon rinds and clarified butter in stockpot.
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2
Cover and cook on medium heat for 5 minutes to steam.
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3
Add cold water to cover by 1-inch.
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4
Add bay leaf, increase heat and bring to boil, uncovered.
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5
Skim foam from surface, reduce heat to simmer, cover and cook for 1 hour.
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6
While chicken is still warm, strip meat off bones and place on plate.
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7
Cover chicken meat with a little cooking liquid to keep moist; cool in refrigerator.
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8
Place carcass back in cooking liquid and crush bones.
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9
Bring to boil and reduce liquid by half.
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10
Cool and skim off fat.
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11
Strain 2 1/2 cups for use.
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12
Add milk to strained stock and boil.
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13
Knead together flour and butter and add to milk and stock, whisking until smooth.
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14
Do not boil.
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15
Season with salt and pepper.
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16
Strain liquid from cooled chicken meat into medium saucepan.
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17
Add 2 1/2 cups water and rice, cooking until done.
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18
Add 1/2-cup asparagus spears and 1/2 shrimp to rice.
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19
Add chicken meat, remaining asparagus and remaining shrimp to sauce.
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20
Add wine and heat through gently.
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21
To serve, lay chicken and sauce over rice.
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22
Dust with parsley and cayenne.
