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Reduce heat; add chopped carrots, celery stock with leaves, and onion (press cloves into onion). Cover and simmer for one hour or until chicken is tender. Skim off fat.
Lift out chicken; let cod slightly. Remove celery, onion with cloves, and bay leaf; discard. Add rice to broth and simmer slowly until tender.
While rice and broth are cooking, remove chicken from bones, discard skin, and cut into bite-size pieces. Return chicken to broth and heat thoroughly (allow about 20 minutes).
Garnish with parsley before serving. Makes about 2 quarts.
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