Chicken Broth

Ingredients

• two old fowls
• two quarts of cold water
• about one pound of shin of beef
• an onion
• half a head of celery
• one carrot
• a bouquet garni

Method

1. 1

   Combine fowls, water, and beef in a saucepan.

2. 2

   Boil, skim, then add onion, celery, carrot, and bouquet garni.

3. 3

   Simmer for 2.5 to 3 hours.

4. 4

   Strain and clarify if necessary.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 8. The excerpt below is the record exactly as published.

a "bouquet garni." Pour in it one quart of No. i stock, reduce it by a sharp boiling of half an hour's duration, often stimng the con- tents with a wooden spoon to prevent burning. Then adci PRACTICAL HOUSEHOLD COOKERY. 17 four quarts of a similar stock and boil it gently, when proper attention must be paid to the skimming ; after which draw it by the side of the fire and simmer for three hours. Meanwhile take about three pounds of leg of mutton, roast it half through and put it into the stewpan, continue the simmering till the mutton is properly cooked, then take all the meat out ; let the broth boil again for a few minutes, add about an ounce of sugar, a glass of sherry, and then strain in the usual way. This broth or gravy is very rich, and is generally served plain. 6. VEAL BROTH. Take four pounds of either shoulder or leg of veal ; put it in a stewpan with two ounces of good fresh butter, and brown it nicely all round for half an hour. Meantime boil two quarts of water in a saucepan ; put the veal in, together with an onion having two cloves stuck in it, one carrot sliced, two leeks, and about one pound of lean beef cut in slices, which will add strength and taste to the broth ; skim in the usual way, add one fowl, and simmer gently for two hours ; then take the meat out, strain the broth, and serve. This broth is delicious, and can be recommended to invalids as well as to healthy persons. 7. CHICKEN BROTH. Take two old fowls, killed the previous day, and put them in a saucepan with two quarts of cold water and about one pound of shin of beef ; cut in small pieces, let the liquor boil, skim carefully, then add separately an onion with a clove stuck in it^ half a head of celery, one carrot

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