Chicken Broth

Ingredients

• 1 small onion sliced
• 1 tablespoon of salt
• 1 saltspoon of pepper
• 2% tablespoons of rice
• Three tablespoons of cream

Method

1. 1

   Prepare chicken by separating at the joints and removing skin and fat.

2. 2

   Cover with cold water, add onion, salt, and pepper.

3. 3

   Simmer until tender.

4. 4

   Remove chicken, cut meat into small pieces, return bones to kettle, and simmer until free of substance.

5. 5

   Soak rice for 30 minutes.

6. 6

   Strain broth, remove grease, add meat and rice, and cook until rice is tender.

7. 7

   Serve at once, adding cream if desired.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 11. The excerpt below is the record exactly as published.

Chicken Broth. Prepare chicken in usual way, then separate at the joints, and remove skin and fat. Put in soup pot, cover with cold water, add 1 small onion sliced, 1 tablespoon of salt, 1 saltspoon of pepper. Simmer until chicken is tender. Remove chicken, cut meat in small pieces, return bones and gristle to kettle, and simmier until free of all substance. Soak 2% tablespoons of rice 30 minutes. Strain broth and remove all grease, then put back in pot, adding the diced meat and the rice. Cook until rice is tender ; if required, add more seasoning. Serve at once. Three tablespoons of cream

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