Chicken Bouillon

Ingredients

• Clean and disjoint a fowl
• one onion
• one bay leaf
• twelve peppercorns
• a handful of celery
• a handful of parsley
• Season with salt
• and paprika
• a little boiled rice
• the white part of the chicken cut into dice

Method

1. 1

   Cover the cleaned fowl with cold water, add onion, bay leaf, peppercorns, celery, and parsley.

2. 2

   When the meat is tender, strain and season the liquor with salt and paprika.

3. 3

   Add boiled rice and the white part of the chicken cut into dice.

4. 4

   Boil up and serve hot.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 15. The excerpt below is the record exactly as published.

CHICKEN BOUILLON Clean and disjoint a fowl. Cover with cold water, add on onion, one bay leaf, twelve peppercorns, and a handful c celery and parsley. When the meat is tender, strain, seaso the liquor with salt and paprika. Add a little boiled rice an the white part of the chicken cut into dice. Boil up and serv hot. CHICKEN BOUILLON WITH WHIPPED CREAM Put a chicken or fowl weighing three or four pounds int a quart of cold water with a stalk of :celery, half an onioi and a sprig of parsley. Let the water come slowly to boil, an Chinese Puree Sieve then let it bubble and simmer for six or seven hours. Kee tightly covered all the time. Strain through a sieve into saucepan, season with salt and pepper and add the white c BOUILLONS, SOUPS, GUMBOS 25 an egg beaten into half a cup of cold water. Set on the fire and after the soup has come to boil add a cup of cold water and bring again to boil. Strain through a wet flannel or cheesecloth bag and serve in bouillon cups, capping the bouillon with whipped cream. CHICKEN SOUP Take the carcass of a roast chicken, crack the bones and put them in a kettle with two quarts of water. Cover and boil gently or simmer for two hours. Tip into a colander or sieve to get out the bones. But the soup back in the kettle. It will be about a quart. Add a tablespoon of minced onion, a teaspoon of salt, a dash of pepper, and the dark meat of the chicken cut in small dice or cubes. Bring to boil and serve. CHICKEN GUMBO A NEW ORLEANS RECEIPT Use the carcass of a roast fowl ; chicken is commonly used, but turkey, duck, or pheasant may be used if convenient. Mince the meat thoroughly fine. Crack and boil the bones ; the liquor so obtained makes a good stock for the gumbo. Make one quart. Chop fine six slices of bacon and fry in the bottom of your soup pot. Add two tablespoons of sifted flour. When brown add one large chopped onion and one large, minced, sweet pepper. Next add your chicken, also quarter of a pound of minced raw veal. When all is well browned, add one teacup of canned tomatoes. Next put in the quart of chicken liquor, a pinch of thyme, one bay leaf, one cup of chopped celery leaves and tops, one small pod of red pepper, a pinch of rosemary, one clove of minced garlic, and one tea- spoon of chopped parsley; salt to taste. Boil up and then allow to simmer for an hour, that the veal may be thoroughly cooked. Before removing from the fire add a teaspoon of file. Serve with boiled rice, as in Oyster and Shrimp Gumbo. -, , 2 Vol. 2 26 THE HOME COOK BOOK CHICKEN GUMBO A ST. LOUIS RECEIPT Cut up one chicken, severing all the joints. Place it in a soup kettle on the back of the stove, and cook very slowly, adding one slice of pickled pork, about four inches long, and half a pound or a little more of fresh lean beef. Season highly with pepper and salt. Chop very fine one good-sized onion and one garlic seed. Mash together one heaping teaspoon of lard and one heaping teaspoon of flour. Add this to the onion and garlic and fry a nice brown. This done, pour over it one pint of hot water. Add one bunch of parsley, chopped fine. Cook slowly on the back of the stove one hour. One hour before dinner add the browned onion

Cook this with the app: pantry check, scaling, and the assistant.