Chicken Broth

Ingredients

• 1 chicken
• 1/2 cup rice
• 1 quart cold water
• 1 cup water
• Salt
• pepper

Method

1. 1

   Cut the chicken into small pieces and place it in a deep earthen dish; add the quart of water; cover it and set over a kettle of boiling water, letting it steam until the meat of the chicken has become very tender.

2. 2

   Strain off the broth and let it stand overnight.

3. 3

   In the morning remove the fat and return the liquid to the original earthen dish.

4. 4

   Steam the rice in the cup of water until it is soft; add it to the broth and steam the whole from one to two hours longer.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 13. The excerpt below is the record exactly as published.

salt Red or black pepper Melt the butter over the fire and add the flour, being careful not to let it brown. Add the milk gradually, stirring constantly to prevent lumps; then add the seasoning. This cream sauce is used instead of stock as the foundation for many soups. CONSOMI/LE 2 pounds lean beaf 1 stalk celery 1 small knuckle veal 1 small carrot 2 tablespoons butter 1 bay leaf 1 small onion 2 quarts cold water The under part of the round of beef is the best for this soup, though any lean portions will do. Cut the beef and veal into small pieces and brown them in the butter over a hot fire. Add the cold water, onion, celery, carrot and bay leaf; simmer slowly for five or six hours in a covered kettle. Take from the fire; cool; remove the fat; strain; reheat and serve. BEEF BOUILLON 6 poimds beef and bone 2 quarts water Pepper and salt Cut and break the beef and bone, and put it in the water, letting it simmer for five or six hours. Then cool and strain through a sieve, removing all fatty matter. Reheat, seasoning to taste with pepper and salt. CfflCKEN BROTH 1 chicken 1/2 cup rice 1 quart cold water 1 cup water

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