Chicken Broth

Ingredients

• Prepare a full grown chicken
• Put it on in a pot with two quarts of cold water
• salt to taste

Method

1. 1

   Boil the chicken in cold water until the flesh pulls apart easily.

2. 2

   Remove the chicken, strain the broth, and reduce it to about half a pint.

3. 3

   Skim and pour into jelly molds to thicken.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 81. The excerpt below is the record exactly as published.

Prepare a full grown chicken. Put it on in a pot with two quarts of cold water. Let it boil steadily until the flesh will pull to pieces readily, then remove it, pour the liquor through a colander, return it to the pot and boil it down to about half a pint. Skim, salt to taste, pour in jelly moulds and set in a cold place to thicken. Make salad of the chicken. 154 THE NEW ANNIE DENNIS COGK BOOK Breaded Spring Chicken Cut spring chicken into pieces, dip first in beaten eggf then in grated bread crumbs, seasoned with minced parsley, pepper and salt; place in a pan, lay bits of butter over, add a little water, set in the oven and bake slowly; baste often. "When done, take up, pour a teacupf ui of cream in the pan, stir in two table- spoonfuls of grated bread crumbs and serve in sauce bowl. Garnish the chicken with parsley. Chicken Croquettes Mince chicken enough to make two teacupf uls ; sea- son with half teaspoonful of salt, and a pinch of pep- per; add one teacupf ul of broth in which it was cooked, three eggs, the juice of a lemon, and a large teaspoonful of cream, or melted butter. Roll in eggs and biscuit crumbs, and fry in boiling lard. If the chicken broth

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