Wash the chicken thoroughly inside and out and place in a large pot. Clean or peel, wash and chop the soup greens. Put the soup greens, bay leaf, peppercorns and juniper in the pot. Add about 2 litres of cold water so that the chicken is covered.
Bring to the boil, add 1 teaspoon salt and simmer covered over a low heat for about 1 1/2 hours. From time to time, skim off the resulting foam with a skimmer.
Drain the asparagus. Clean, peel and wash the carrots. Cut asparagus and carrots diagonally into pieces. Clean mushrooms, wash if necessary and cut in half or quarters depending on size.
Cook the rice in 400 ml boiling salted water according to the instructions on the packet. Remove chicken from broth and pour broth through a fine sieve. Measure out 3/4 l stock. (Let the rest of the stock cool down and freeze.).
Melt 5 tablespoons of butter. Dust with flour and sweat lightly. Add wine, 3/4 l stock and cream, bring to the boil, simmer for 3-4 minutes while stirring. Simmer mushrooms, carrots and frozen peas in the sauce for about 5 minutes, asparagus only 2 minutes.
Peel the skin off the chicken. Remove the meat from the bones and cut into pieces. Heat in the sauce for 3-4 minutes. Season with salt, pepper, 1 pinch of sugar, lemon juice and Worcester sauce.
Melt 1 tablespoon of butter in the rice. Arrange fricassee with rice.