Chicken Broth

Preparation info

  • 8

    • Difficulty


    • Ready in

      3 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 small old fowl
  • 3–4 pt. water to cover
  • salt and pepper


Wash and joint the fowl, break the carcase bones, scald and skin the feet and wash the giblets. Put the pieces of fowl and the giblets into a pan and cover them with cold water. Add ½ teasp. salt to each quart of water and bring the whole very slowly to simmering point. Add the onion, peeled whole, t