Chicken Stock

Ingredients

• a large, fat hen two or three years old
• half a teaspoonful of salt
• a sprig of parsley
• a small onion
• a small blade of mace

Method

1. 1

   Select a large, fat hen two or three years old and prepare as directed.

2. 2

   Separate the joints and cut the back into several pieces, but reserve the breast whole and covered, as much as possible, with unbroken skin.

3. 3

   Put all except the breast into a soup kettle, cover with cold water, add half a teaspoonful of salt, some trimmings of celery, a sprig of parsley, or a small onion and small blade of mace, and set to cook.

4. 4

   As soon as the water boils, place the breast, skin side up, on the top of the other pieces, cover closely, and let simmer four hours, or until the skin of the breast becomes gelatinous.

Nutrition per serving

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 45. The excerpt below is the record exactly as published.

half a teaspoonful of salt, simmer slowly until the salsify is tender, strain, and use for stock. The salsify may be dressed with white sauce and served as a vegetable. Soup stock may, in a similar manner, be made from green peas, corn, etc., but, as a rule, it is advisable to rub peas, corn, and some other vegetables through a sieve and mingle them with the stock. Beef Stock. — Select a shin or shank of beef contain- ing as much lean meat as bone. Have the bone sawed in sections not more than two inches in length. Remove the skin from the meat and put the meat and bones to cook in sufficient cold water to cover them an inch in depth. Add a teaspoonful of salt to each gallon of water. Bring slowly to boiling point and let simmer four or five hours, or until the meat falls from the bones, then strain through a colander into an earthen bowl and set in a cold, well-ventilated place till cool. Prepare stock from mutton, veal, or any meat desired, in a similar manner. I04 The Art of Cookery. Chicken Stock. — Select a large, fat hen two or three years old and prepare as directed on page 2 1 . Separate the joints and cut the back into several pieces, but re- serve the breast whole and covered, as much as possible, with unbroken skin. Put all except the breast into a soup kettle, cover with cold water, add half a teaspoon- ful of salt, some trimmings of celery, a sprig of parsley, or a small onion and small blade of mace,

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