Chicken Broth

Ingredients

• half a chicken
• a teaspoonful of rice
• half a teaspoonful of salt
• cold water

Method

1. 1

   Put half a chicken into a small stew-pan with a teaspoonful of rice which has been well washed, a little pepper and half a teaspoonful of salt.

2. 2

   Cover with cold water and boil slowly until the meat falls from the bones; then take out the chicken, leaving the rice in, and serve.

3. 3

   Keep the vessel closely covered and the chicken entirely covered with water.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 143. The excerpt below is the record exactly as published.

half a chicken into a small stew-pan with a teaspoonfui of rioo which has been well washed, a little pepper and half a teaspoonfiil of salt. Cover with cold water and boil slowly until the meat falls from the bones; then take out the chicken, leav- ing the rice in, and serve. Keep the vessel closely covered and the chicken entirely covered with water. * Mutton Broth. Two pounds of lean mutton from the neck. Put it ov«r the fire with cold water to cover it , add a teaspoonAil of rice

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