Chicken Broth
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 308. The excerpt below is the record exactly as published.
Chicken Broth. — This may be made from the inferior joints of a fowl. Roast it for twenty minutes before putting it to boil ; by this means the flavor will be improved. Generally speaking, a quart of water may be allowed for a medium-sized fowl. Put it into cold water, with very little salt and no pepper, as these are better added afterwards. Simmer very gently for a couple of hours, and skim the liquid carefully as it comes to a boil. If there is time, pour it out, let it get cold, re- move every particle of fat, and boil it up again. Chicken broth may be thickened with rice, oatmeal, or pearl barley, and these, besides making it more nutritious, will absorb a por- tion of the chicken fat and make it smoother and lighter of digestion. A piece of beef
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