Chicken Soup

Ingredients

• a fowl weighing about four pounds
• a tablespoonful of butter
• four quarts of cold water
• a level tablespoonful of salt
• half a saltspoonful of pepper
• a head of celery
• one blade of mace

Method

1. 1

   Prepare the chicken by plucking feathers and singeing hairs.

2. 2

   Fry sliced onion in butter, then add the chicken and brown it.

3. 3

   Pour in cold water, add salt, pepper, celery, and mace.

4. 4

   Boil until chicken is tender.

5. 5

   Prepare and fry the head, feet, neck, gizzard, and heart, then add to the soup.

6. 6

   Serve without straining after removing the head and feet.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 101. The excerpt below is the record exactly as published.

CHICKEN SOUP. Carefully pluck all the feathers from a fowl weighing about four pounds ; singe off the hairs with a piece of lighted paper, or a tablespoonful of alcohol poured on a plate and lighted with a match ; then wipe the fowl with a wet towel, cut off the head and feet,- and draw it without breaking the intes- tines. If the fowl is carefully drawn, there will be no neces- sity to wash it, and thus its flavor will be preserved. Peel and slice a small onion, and fry it brown in the bottom of the soup-kettle, with a tablespoonful of butter ; then put the fowl into the soup-kettle, and turn it about until it is slightly browned. Next pour over it four quarts of cold water, add a level tablespoonful of salt, half a saltspoonful of pepper, a head of celery washed in cold water and then cut in half- inch dice, and one blade of mace

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