Chicken Jelly

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 (6)
Instructions (6)
  1. Take an old fowl trussed and slash it well across the breast and thighs with a sharp knife.
  2. Place it in a large saucepan, cover with cold water, add a little salt, two big pieces of loaf sugar, and one whole onion.
  3. Stew gently for three hours.
  4. Strain from the fowl into a deep basin.
  5. Add quickly a teacupful of cold water and set it to get cold.
  6. It can be used either as chicken broth or, with the addition of a glass of good white wine, as a jelly in which to serve a young roast fowl.
Original Text
Chicken Jelly Take an old fowl trussed and slash it well across the breast and thighs with a sharp knife. Place it in a large saucepan, cover with cold water, add a little salt, two big pieces of loaf sugar, and one whole onion. Stew gently for three hours, strain from the fowl into a deep basin, add quickly a teacupful of cold water and set it to get cold. It can be used either as chicken broth or, with the addition of a glass of good white wine, as a jelly in which to serve a young roast fowl.
Notes
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