Chicken Soup or Stock

Ingredients

• 1 pint water
• 1 large onion stuck with a clove
• 1 teaspoon salt
• 1 native pepper (berkono) or a pinch of black pepper
• 3 carrots
• 2 turnips
• a bunch of parsley if available

Method

1. 1

   Put the trimmings into a two-pint saucepan, add the onion, pepper, salt, and cold water.

2. 2

   Set on a slow fire, remove scum as it rises.

3. 3

   When boiling, add other vegetables, boil again, then let simmer for an hour.

4. 4

   Pass through a sieve into a basin.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 17. The excerpt below is the record exactly as published.

Chicken Soup or Stock. (I). All the trimmings, liver, gizzard, and any bones of a fowl. 1 pint water. 1 large onion stuck with a clove. I teaspoon salt. 1 native pepper (berkono) or a pinch of black pepper. 3 carrots, 2 turnips and a bunch of parsley if avail- able. Even the trimmings of a fowl with the addition of vegetables or even only an onion will make a good plate of soup if thickened with rice, tapioca, or yolks of eggs (see Index). This chicken soup is also what we have called “ stock ” in the following recipes, and have used as a base for vegetable soups, stews and sauces. Unless you want a real chicken broth, never allow your cook a whole fowl for making soup ; if each time a fowl is killed for roasting, boiling, etc., he keeps the trimmings and uses them as directed, he will have enough stock on hand for the making of his day’s soup, stew or sauce. SOUPS. 39 1. Put the trimmings into a two-pint saucepan or a small native pot, add the onion, pepper, salt, and cold water. Set on a slow fire, take off all the scum as it rises, and when it has reached boiling point, which ought to take at least twenty minutes, throw in the other vegetables if you have them, boil up again and then put by the side of the fire and let it simmer for a good hour. By this time the soup will be reduced to half a pint. Pass it through a sieve into a pudding basin and let it stand till required. Stock can be made in the same way with any bones of beef or mutton. Beef Broth. (I). lj-lb. beef and J-lb. broken bones. 3 pints water. 1 large onion stuck with 2 cloves. 1 teaspoon salt

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