Chicken Broth Recipe
Ingredients
| 1 fowl (3 pounds) | ||
| Cold water | 2 Quart | |
| Salt | 1 Teaspoon | |
| 2 tablespoons sago or tapioca or rice | ||
Directions
Wash the chicken and remove all the skin and fat.
Cut it into small pieces, crack the bones well, and place it in a kettle with two quarts of cold water and let stand one-half hour.
Set the kettle on the fire in a slow heat, add the rice, and gradually bring the water to the boiling-point.
Keep it simmering for three hours, with the kettle tightly covered.
Season with salt, skim off fat, strain off the broth, .
If made the day before using, the soup may be allowed to cool, when fat may be more easily removed.
Cut it into small pieces, crack the bones well, and place it in a kettle with two quarts of cold water and let stand one-half hour.
Set the kettle on the fire in a slow heat, add the rice, and gradually bring the water to the boiling-point.
Keep it simmering for three hours, with the kettle tightly covered.
Season with salt, skim off fat, strain off the broth, .
If made the day before using, the soup may be allowed to cool, when fat may be more easily removed.
Chef
