Chicken Broth

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For the broth
Using leftover chicken
Instructions (8)
  1. Take an old cock or large fowl, skin it, pick off all the fat, and break it all to pieces with a rolling-pin.
  2. Put it into two quarts of water, with a good crust of bread, and a blade of mace.
  3. Let it boil softly till it is as good as you would have it. If you do it as it should be done, it will take five or six hours doing.
  4. Pour it off, then put a quart more of boiling water, and cover it close.
  5. Let it boil softly till it is good, and strain it off.
  6. Season with very little salt.
  7. When you boil a chicken, save the liquor, and when the meat is eaten, take the bones, then break them and put to the liquor you boiled the chicken in, with a blade of mace, and a crust of bread.
  8. Let it boil till it is good and strain it off.
Original Text
To make Chicken Broth. YOU muſt take an old cock, or large fowl, flea it, then pick off all the fat, and break it all to pieces with a rolling-pin; put it into two quarts of water, with a good cruſt of bread, and a blade of mace. Let it boil ſoftly till it is as good as you would have it. If you do it as it ſhould be done, it will take five or ſix hours doing; pour it off, then put a quart more of boiling water, and cover it cloſe. Let it boil ſoftly till it is good, and ſtrain it off. Seaſon with very little ſalt. When you boil a chicken ſave the liquor, and when the meat is eat, take the bones, then break them and put to the liquor you boiled the chicken in, with a blade of mace, and a cruſt of bread. Let it boil till it is good and ſtrain it off.
Notes
—