Chicken Broth

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 180 min Total: 180 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Put chicken remains, giblets, feet into an earthenware saucepan with loaf sugar, salt, and whole small onion.
  2. Cover with cold water.
  3. Boil gently for three hours.
  4. Add water from time to time to keep the saucepan about half full.
  5. Strain through a cullender.
  6. Put in the larder to get cool, after adding a little cold water to make the fat rise to the top.
Original Text
Chicken Broth Take the remains of any cold chicken, giblets, feet, and put into an earthenware saucepan with one piece of loaf sugar, a pinch of salt, one small onion (whole), cover with cold water. Keep boiling gently for three hours adding from time to time a little water to keep the saucepan about half full. Strain through a cullender and put in the larder to get cool, after adding a little cold water to make the fat rise to the top.
Notes
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