Strong Chicken Broth

Ingredients

• Remove from the chicken
• i saltspoonful of salt
• place in a pint of water
• Add 4 tablespoonfuls of cream or milk

Method

1. 1

   Cut the meat from the chicken in large strips.

2. 2

   Cut these strips across the fibres into thin shavings, removing as much fat as possible.

3. 3

   Put the shavings into a jar, add salt, and cover with cold water.

4. 4

   Simmer gently for 1.5 hours.

5. 5

   Pound the meat, adding juice from the bones and a little water.

6. 6

   Press through a sieve into a bowl.

7. 7

   Combine with broth from bones, remove fat, and boil.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 78. The excerpt below is the record exactly as published.

STRONG CHICKEN BROTH. Remove from the chicken, lungs, liver, skin, etc. Cut the meat from it in large strips. Then take a sharp knife, and cut the.se strips across the fibres of the meat into thin shavings, removing as much of the fat as possible ; i)ut the shavings into a jar, add i saltspoonful of salt, pour over them as much cold water as will cover them. Mix up the chicken with the water so as to prevent the meat from form- ing a solid mass in the jar. Cover the jar with paper. Have in readiness a saucepan containing as much cold water as will reach to i inch from the top of the jar. ^Vhen the jar is placed in, simmer gently on a slow fire for i;| hours, 'rhe saucepan being lightly covered. The bones of chicken to be broken up and placed in a pint of water, add a pinch of salt, and allow to simmer gently until the above is ready. Take all the meat of the chicken out of the jar and pound it thoroughly, adding by degrees a little of the juice from the bones, and a little water. Press the meat through hair sieve into a bowl, crushing it through with the back of a wooden spoon. Take a teacupful of the broth made from the bones, remove the fat with a piece of paper. Pour this with the thick meat broth into a saucepan. Add 4 tablespoon- fuls of cream or mi

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