Essence of Chicken

Ingredients

• a fowl weighing about five pounds
• three pints of cold water
• one small slice of carrot
• one-fourth of a small onion
• one clove

Method

1. 1

   Draw and clean the fowl, remove excess fat, and cut into small pieces.

2. 2

   Place in a stew-pan with cold water and heat slowly to boiling.

3. 3

   Skim carefully and simmer for three hours.

4. 4

   Add carrot, onion, and clove, and cook for another half hour.

5. 5

   Strain and cool, then skim off the fat.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 240. The excerpt below is the record exactly as published.

Essence of Chicken. Draw and clean a fowl weighing about five pounds. Remove the greater part of the fat. Cut the fowl into small pieces, and place it in a stew-pan, adding three pints of cold water. Place it on the fire, and heat slowly to the boiling-point. Skim carefully, and set back where it will simmer for three hours. At the end of that time add one small slice of carrot, one-fourth of a small onion, and one clove

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