Chicken in Rice (Barbados)

1 large chicken
1 lime or lemon
4 pints water
2 pints rice
1 teaspoon salt
1 ounce butter
1/2 teaspoon dry mustard
1 bunch herbs, bagged
1 pint meat stock
1/4 pound onions
1/4 pound tomatoes

Wash chicken. Leave sitting in refrigerator with a little salt for an hour. Cook chicken in 4 pints water for 1/2 hour. Pick and wash rice and add to chicken. Add herbs, 1/2 sliced lemon and stock. Cook rice and chicken until all the water has been absorbed. Remove lemon slices. Make sauce as follows: Use sliced onions, tomatoes, butter, mustard and juice of 1/2 lemon. Cook for 5 minutes together.

Remove chicken from rice and dissect. Pile rice and chicken (you may also add chopped cooked giblets at this point) on large dish. Garnish with sauce.

Serve hot with a raw vegetable salad.