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1 large onion, diced
3 Tbsp. bacon grease
1 (4 lb.) stewing hen, cut up
salt and pepper to taste
4 c. chicken broth from the
2 c. uncooked white rice
3 hard-cooked eggs, coarsely

Saute onion in bacon drippings until tender. Add cut up
chicken and seven cups water. Add salt and pepper. (I like my
purlo hot with pepper.) Bring to boil; reduce heat and simmer
until done, about 1 1/2 hours. Debone chicken, measure out 4
cups broth. Return to boil and add rice and chopped eggs.
Cook, covered, until grains are tender and liquid is absorbed,
about 25 to 30 minutes. Other meats or seafood may be substi-
tuted for the chicken. (As a child I thought the whole world
ate purlo for Sunday dinner.)

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