Put lightly salted water in a saucepan to boil. Divide the legs of shoulder and lower leg (dzhopanche) and put them into boiling water to boil them for 10-15 moments. Remove them and set aside. Wash the rice, drain its water, put 2 tbsp salt accumulation and good hand, rinse with cold water until the water is clear and leave to drain (I have a special wire strainer for this purpose). In a pan heat the oil and put the rice to fry, stirring constantly. Fry until until translucent and lightly turn pink. Remove from heat and pour into baking dish suitable for oven (aluminum). Add some black pepper or ground to taste and optional. Arrange chicken on top. Put the bottom BBQ in the pan and place the pan inside. Dilute cube chicken broth 4 and 1/2 cup broth in which chicken is boiling and pour over rice. Try and if necessary Salt. Turn oven for 20 minutes of 225S, and then 30 minutes at 200C and finish cooking the dish. Remove pan from oven and wrap a towel to dozadushi. Wishing Serve sprinkled with chopped parsley. * The technology of washing frying rice and use it for 20 years - so the rice becomes friable and do not stick together and pulps. However, if you love Muffler rice Prepare it your way.