Carefully rinse the chicken. Fill a large pot with water to 2/3, put the chicken. Clean the roots and cut into small pieces, add to the pot. Season with salt, pepper and bouillon. Stir, bring to a boil, cook over low heat for 1.5 hours under the hood. Refrigerate for 1 hour, remove the excess fat. Put the rice in the soup, cook for 20 minutes. Remove the meat from the chicken, chop finely and put into the soup. Serve, sprinkled with parsley.