Chicken Soup No. 2

Ingredients

• remnants of 2 chickens
• 8 pints of soup
• more seasoning if needed
• bits of butter
• well rolled in flour

Method

1. 1

   Simmer remnants of roasted chickens in water until meat separates from bones.

2. 2

   Add gravy, boil, strain, return to kettle, add seasoning, thicken with butter and flour, boil up once, and serve immediately.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 28. The excerpt below is the record exactly as published.

Chicken Soup No. 2. — Take the remnants of roasted chickens— the necks, wings, all the bones, and every part left from dinner the day previous; add water sufficient to cover it all; slowly simmer until the meat separates from the bones. Then add any gravy or rem- nants of dressing, and let it boil up once. For the remnants of 2 chickens there should be 8 pints of soup; strain through cheese-cloth or fine colander, put the souj) back into the kettle, add more season- ing if needed; thicken with bits of butter well rolled in flour

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