Chicken Broth

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take an old Cock, or large Fowl, flea it, and pick off all the Fat, and break it all to Pieces with a Rolling-pin, put it into two Quarts of Water, with a good Crust of Bread, and a Blade of Mace. Let it boil softly, till it is as good as you would have it. If you do it as it should be done it will take five or six Hours doing, then pour it off, and put a Quart more of boiling Water, and cover it close. Let it boil softly till it is good, then strain it off, season with a very little Salt. When you boil a Chicken, save the Liquor, and when the Meat is eat, take the Bones, break them and put to the Liquor you boiled the Chicken, with a Blade of Mace, and a Crust of Bread; let it boil till it is good, then strain it off.