Chicken Broth

Preparation info

  • 8

    helpings
    • Difficulty

      Easy

    • Ready in

      3 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

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

Method

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