Combine chicken, sliced onion, sliced carrot, bacon rinds, and clarified butter in a stockpot.

Cover the stockpot and cook on medium heat for 5 minutes to steam.

Add cold water to the pot until it covers the ingredients by 1 inch.

Add bay leaf to the pot, increase heat, and bring to a boil uncovered.

Skim foam from the surface of the boiling stock, reduce heat to simmer, cover, and cook for 1 hour.

While the chicken is still warm, remove the meat from the bones and place on a plate.

Cover the chicken meat with a little of the cooking liquid to keep moist and cool in the refrigerator.

Place the chicken carcass back in the cooking liquid and crush the bones.

Bring the mixture to a boil and reduce the liquid by half.

Cool the mixture and skim off any fat.

Strain 2 1/2 cups of the stock for later use.

Add milk to the strained stock and bring to a boil.

Knead together flour and butter to form a roux and add to the milk and stock, whisking until smooth.

Do not boil the sauce.

Season the sauce with salt and pepper to taste.

Strain the liquid from the cooled chicken meat into a medium saucepan.

Add 2 1/2 cups of water and rice to the saucepan and cook until the rice is done.

Add 1/2 cup of asparagus spears and 1/2 of the shrimp to the rice.

Add the chicken meat, remaining asparagus, and remaining shrimp to the sauce.

Add white wine to the sauce and gently heat through.

To serve, lay the chicken and sauce over the rice.

Dust with parsley and cayenne pepper.