Chicken Stock
From Handbook of domestic science and household arts for use in elementary schools, 1900
Cooking time depends on the age of the chicken.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 74. The excerpt below is the record exactly as published.
Cut off the two drumsticks, the two second joints, the two wings, two pieces of breast. Divide the back into three pieces. Cover with cold water and bring slowly to a boil. Set it back where it will simmer. Add to 152 HANDBOOK OF DOMESTIC SCIENCE it a few slices of salt -povk and a bunch of pot-herbs
Cook this with the app: pantry check, scaling, and the assistant.