Chicken Stock, Chicken Broth or Bouillon

Ingredients

• 1 four-pound fowl
• 1/4 bay leaf
• 1/4 teaspoon peppercorns
• 6 slices carrot
• 1 onion, sliced
• 2 stalks celery
• Salt and pepper

Method

1. 1

   Remove wings and legs from fowl, separate breast and back, wash back and wipe remainder.

2. 2

   Put all except the breast in kettle with cold water and seasonings.

3. 3

   Heat gradually to boiling point, add breast, cook until breast meat is tender, cool, remove fat, and strain.

4. 4

   If desired, 1 tablespoon lean, raw ham may be cooked with other ingredients.

5. 5

   The cooked chicken may be used in any way desired.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 62. The excerpt below is the record exactly as published.

14 bay leaf 1 onion 2 sprigs thyme 6 slices carrot 2 cloves SOUPS WITH STOCK 154 Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling point; drain, throw away water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasonings, and boiling water. Boil 3 or 4 hours. Stock should be reduced to one half. VEAL STOCK II (WHITE STOCK II) 4-pound knuckle of veal Vg teaspoon peppercorns 2 quarts cold water 1 onion 1 tablespoon salt 2 stalks celery Blade of mace Wipe meat, remove from bone, and cut in small pieces. Put meat, bone, water, and seasonings in kettle. Heat gradually to boiling point, skimming frequently. Simmer 4 or 5 hours and strain. If scum has been carefully removed, and soup is strained through double thickness of cheesecloth, stock will be quite clear. CHICKEN STOCK, CHICKEN BROTH OR BOUILLON 1 four-pound fowl V% bay leaf 6 cups cold water 14% teaspoon peppercorns 6 slices carrot 1 onion, sliced 2 stalks celery Salt and pepper

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