Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Dress and clean a chicken; remove skin and fat, disjoint, and wipe with a wet cloth. Pat into stewpan, cover with cold water, heat slowly to boiling point, skim, and cook until meat is tender. When half done, season with one and one-half teaspoons salt and few grains pepper. Strain, and remove fat. There should be about three pints of stock. Reheat to boiling point, add two tablespoons washed rice, and cook until rice is soft.