Chicken Broth

Ingredients

• 1 fowl, old and skinny and freshly killed
• 1½ pints water
• 1 onion stuck with one clove
• 1 teaspoon salt
• a pinch of black pepper
• a pinch of nutmeg
• 3 large carrots
• 3 large turnips
• a bunch of parsley if available

Method

1. 1

   Clean the fowl, cut off the wings and legs, and break the carcass into four pieces.

2. 2

   Put it into a large saucepan or native pot with the neck, feet, salt, and pepper.

3. 3

   Pour over cold water and set on a slow fire.

4. 4

   Remove scum as it rises.

5. 5

   After boiling, add onion, berkono, nutmeg, and split vegetables.

6. 6

   Keep simmering for at least an hour, then strain and serve.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 16. The excerpt below is the record exactly as published.

chicken broth. If other vegetables are used, then the soup is treated as a vegetable soup. The meat and vegetables must be carefully washed ; the lid kept tilted on the saucepan or the native pot so that the SOUPS. 37 steam can escape, and the cook should be induced to take off all the scum as it rises before the first boiling point has been reached. The proportion of water to Nigerian meat should be about three pints to 2-lb. meat, or to l^-lb. meat and £-lb. bones. The quantities given in the following recipes are sufficient to make two good platefuls of soup. Soup is much better if made in rather large quantities, and can always be heated up again. If the soup is not all finished at dinner, the remainder can be kept till the following lunch, though it is safer to give a short boil in the morning in very hot weather. A native cooking pot with a lid is almost better than a saucepan for making soups, on condition that it is kept absolutely clean and scalded out with boiling water each time after use. Chicken Broth. (1). 1 fowl, old and skinny and freshly killed, if nothing better can be had. l£ pints water. 1 onion stuck with one clove. 1 teaspoon salt. 1 native pepper (berkono) or a pinch of black pepper. A pinch of nutmeg. (3 large carrots, 3 large tur- nips and a bunch of parsley if available

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