Chicken Broth

Ingredients

• an ordinary sized chicken
• two quarts unsalted water
• one tablespoonful rice or pearl barley
• four tablespoons milk
• some salt and pepper
• a little chopped parsley

Method

1. 1

   Boil chicken in cold water until meat falls apart; strain broth, add soaked rice or barley, simmer; add milk, salt, pepper, and parsley, simmer again.

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 33. The excerpt below is the record exactly as published.

CHICKEN BROTH. Boil an ordinary sized chicken in two quarts unsalted water, cracking the bones well before putting in the fowl. Cover it closely, and boil until the meat all falls to pieces. The water must be cold when the chicken is put in. When done, strain the broth, to which add one tablespoon- ful rice or pearl barley, soaked in a little warm water, and simmer half an hour; then add four tablespoons milk, some salt and pepper and a little chopped parsley

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