Chicken Stock or Broth
From Louis' every woman's cook book, 1910
Cooking time varies; check tenderness with a fork.
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 3. The excerpt below is the record exactly as published.
CHICKEN STOCK OR BROTH ^5 With two fowls you can make about four quarts of good chicken bouillon. Clean the fowls, wash them well, and always parboil them. It is absolutely necessary to do this, as par- boiling the fowls and rinsing them in cold water after- ward takes off that unpleasant odour which fowls com- monly have. Put them in a saucepan with about six quarts of cold water and a garnishing of vegetables like plain stock. Add some salt
Cook this with the app: pantry check, scaling, and the assistant.