1. In a pot, boil the chicken for about 30 -40 minutes and skim. 

2. Then add the onion, celery, thyme, bay leaf and peppercorns. Continue boiling for about 45 minutes.

3. Strain the broth from the chicken. In a pot add the rice with the broth and boil over high heat for about 15 minutes.

4. In a bowl, mix the eggs, lemon juice, corn flour and the cream (liaison). Beat them well and season with salt and pepper. After the rice has been cooked, remove from the heat and mix with the egg mixture. Add the pulled chicken.