Chicken Broth

Ingredients

• Procure a nice plump chicken
• about 3 V, pounds
• Y^ tablespoonful salt
• 2 leeks
• 2 white onions
• 2 sprigs of parsley
• 1 blade of mace

Method

1. 1

   Singe, draw, and wash the chicken quickly in cold water.

2. 2

   Pour boiling water over the feet, remove the skin, and place them with the chicken and giblets in a large saucepan.

3. 3

   Cover with cold water, add salt, cover the saucepan, and place it over moderate heat.

4. 4

   Remove scum as it boils, then add leeks, onions, parsley, and mace.

5. 5

   Boil slowly until the chicken is tender.

6. 6

   Remove the chicken, return bones to the saucepan, and boil for another 30 minutes.

7. 7

   Strain the broth, remove fat, and season to taste with salt.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 3. The excerpt below is the record exactly as published.

Procure a nice plump chicken weighing about 3 V, pounds ; singe, draw, and wash it quickly in cold water j or, in place of washing, wipe the chicken in and outside with a damp towel. Pour boiling water over the feet, let them lay 1 min- ute, take out, remove the skin, and place them with the chicken and giblets in a large saucepan ; cover with cold water, add Y^ table- spoonful salt ; cover the saucepan, and place it over a moderate fire, and as it comes to a boil remove all the scum ; then add 2 leeks, 2 white onions, 2 sprigs of parsley, and 1 blade of mace ; keep the saucepan tightly covered, and boil slowly till the chicken is tender. When done take out the chicken, remove the meat, return the bones to saucepan, and continue the boiling y, hour longer ; then strain the broth through a napkin, remove all the fat, and season to taste with salt If not used at once, put away in glass jars for general use. The broth should be perfectly cold before the jars are closed. The chicken may be served whole, with egg sauce, or Sauce & I'Allemande, etc. Mntton Broth. — Place 2 necks of mutton in a saucepan, cover with cold water, add 1 teaspoonf ul salt, and as it comes to a boil remove all the scum; add y, cupful fine-cut soup celery, 1 onion, 1 sprig of parsley, and a small carrot cut into pieces ; cover tightly and boil until the meat falls from the bones ; then strain it through a napkin into a bowl ; remove every particle of fat, and sea- son to taste with salt This broth is mostly used for invalids. One tablespoonful of barley or rice may be boiled with the broth. An- other way is to add to y^ pint of broth the yolk of 1 egg and 2 tablespoonfuls sweet cream. 4 SOUPS, Etc. Teal Broth. — Place in a Boup kettle a knuckle of veal weigh- ing from 2 to 3 pounds ; coyer with cold water, and add 7t table spoonful salt

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