1. Cut the roasted chicken into eight to 10 pieces, or bone and shred the chicken.
2. Remove the wire rack from the roasting pan and stir the stock and spices into the pan juices. (If you want a less fatty dish but slightly less flavorful, pour off all but 2 tablespoons of the pan juices.)
3. Add the rice, then bury the chicken in the rice.
4. Cover and bake in a 350 degree Fahrenheit (175 degree Celsius) oven for about 30 minutes or in a 250 degree Fahrenheit (120 degree Celsius) oven for two to three hours.