Chicken Broth

Ingredients

• Cut a fowl weighing about three pounds
• put it into four pints of cold water
• a tablespoonful of pearl barley
• one clove
• a teaspoonful of finely-chopped parsley
• salt to taste

Method

1. 1

   Cut the fowl into pieces and simmer in cold water until the meat falls from the bones.

2. 2

   Remove fat and strain the broth; add washed pearl barley, a clove, parsley, and salt.

3. 3

   Simmer until the barley is soft and the liquor is reduced to two pints.

4. 4

   This broth is nourishing and suitable for invalids.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 23. The excerpt below is the record exactly as published.

Chicken Broth (An excellent soup for invalids). — Cut a fowl weighing about three pounds into pieces; put it into four pints of cold water and leit it gently simmer until the meat falls from the bones. Remove every particle of fat and strain the broth; add a tablespoonful of pearl barley, previously well washed, and one clove, a teaspoonful of finely-chopped parsley, and salt to taste

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