Chicken Bouillon

Ingredients

• a three or four pound chicken
• four quarts of cold water
• a stalk of celery
• a slice of onion
• a sprig of parsley
• the white of one egg
• a half cup of cold water
• an egg-shell
• one cup of cold water

Method

1. 1

   Put the chicken in cold water with celery, onion, and parsley.

2. 2

   Simmer for half a day, skimming often.

3. 3

   Strain and let stand overnight.

4. 4

   Skim fat, heat, season, and add egg white mixed with cold water.

5. 5

   Boil, then add cold water to clarify.

6. 6

   Serve hot or iced.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 25. The excerpt below is the record exactly as published.

CHICKEN BOUILLON. Mrs. John J, Toffey. Put a three or four pound chicken in four quarts of cold water with a stalk of celery, a slice of onion, and a sprig of parsley, set on back of the range, and let it come slowly to a simmer. Cook slowly for half a day, skimming it often, strain and let stand overnight. To prepare for use skim off all fat, heat, season with salt and pepper, and add the white of one egg that has been beaten with a half cup of cold water, wash egg shell and add that, do not let any yolk get in or bouillon will be cloudy. Let soup boil rapidly for ten minutes, when turn in one cup of cold water

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