1. Rinse the chicken under cold water and then place in a large pan. Cover with water then add the coarse salt, three bay leaves and pepper. Leave to heat up.
2. Peel the vegetables. Put the carrots and turnips into the stock.
3. Cut the stalks off the mushrooms, rinse and cut into quarters. Cook them in a frying pan with a little oil (not too long).
4. Leave the stock to cook for half an hour. Then open the pan and add the leeks, onions and parsley and leave to cook for another half an hour.
5. Transfer some of the stock into a pan to cook the rice (1 glass of uncooked rice for 2 people).
6. Prepare the white sauce, add the mushrooms into it and heat it up before serving all the dishes.
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