Chicken Jelly or Broth

Ingredients

• Clean a small chicken
• Season with salt
• pepper
• lemon
• the shell and white of one egg

Method

1. 1

   Clean and disjoint the chicken, cut the meat into half-inch pieces, and remove all fat.

2. 2

   Break or pound the bones.

3. 3

   Scald the feet in boiling water until the skin peels off.

4. 4

   Cover the meat, feet, and bones with cold water, heat slowly, and simmer until tender.

5. 5

   Strain, cool, and remove fat.

6. 6

   Season with salt, pepper, and lemon, add the egg, heat until hot, boil for five minutes, skim, and strain through a fine napkin.

7. 7

   Pour into small cups and cool if intended for jelly.

Nutrition per serving

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 244. The excerpt below is the record exactly as published.

Chicken Jelly or Broth. Clean a small chicken. Disjoint and cut the meat into half-inch pieces. Remove all the fat. Break or pound the bones. Dip the feet into boiling water, and scald until the skin and nails will peel off. The feet contain gelatine, and when well cleaned ma3^be used for jelly. Cover the meat, feet, and bones with cold water ; heat very slowh^, and sim- mer till the meat is tender. Strain, and when cool remove the fat. Season with salt^ pepper^ and lemon^ and add the shell and white of one egg

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