Mulligatawney Soup

This makes 6 servings or 8 cups of soup.  Begin 1 1/2 hours ahead.  In a 5-quart Dutch oven over medium-high heat, fry 5 bacon slices until crisp.  Cut 1 (one) 2 1/2-pound broiler-fryer chicken into serving pieces; add the chicken portions to pan and brown well on all sides. 

Remove chicken pieces and bacon from pan.  Drain on paper towels.  Pour off any fat in pan.  Return chicken and bacon to pan; add 4 cups chicken broth, 2 diced carrots, 2 stalks chopped celery, 1 chopped apple, 1 tablespoon curry powder, and the next three ingredients tied into a cheesecloth bag:  6 crushed peppercorns, 2 whole cloves, and 1 bay leaf.  Heat mixture just to boiling.  Cover, reduce heat and simmer over low heat for 30 minutes, or until chicken is fork tender.

In seperate pan, combine 1 cup water, 1/2 cup rice and 1 1/2 teaspoons butter.  Bring to a boil, lower heat, cover and cook 20 minutes until rice has absorbed all the liquid.  While the rice is cooking, cut the meat from the bones.  Return meat to soup, discarding bones as well as cheesecloth bag of spices.  In cup, with spoon, blend 3 tablespoons all-purpose flour into 1/3 cup water until smooth.  Gradually add flour mixture to simmering soup, stirring.  Add 1 cup half-and-half; do not boil.

To serve:  Ladle soup into warmed bowls.  Spoon a mound of hot rice into the center of each bowl of soup.