Chicken Broth

Ingredients

• 1 chicken or fowl
• 1 carrot
• 1 onion
• 1 turnip
• 2 stalks celery
• 1 teaspoonful salt
• 2 tablespoonsful flour
• 2 tablespoonsful Keen’s barley
• 3 pints water

Method

1. 1

   Cut vegetables, place in a stew-pan with chicken, water, and barley.

2. 2

   Simmer slowly for hours.

3. 3

   Moisten flour with water, add to broth, stir until thickened, strain, and serve.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 6. The excerpt below is the record exactly as published.

CHICKEN BROTH. 1 chicken or fowl. 1 carrot. 1 onion. 1 turnip. Bouillon tie Poulet. 2 stalks celery 1 teaspoonful salt. 2 tablespoonsful flour. 2 tablespoonsful Keen’s barley. 3 pints water

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