Chicken Broth

• 5-7 lb (2.25-3 kg) boiling fowl, trussed
• 1 large onion, stuck with

Place the fowl, breast uppermost, in the bottom of an oval pot just large enough to hold all the ingredients. Place the vegetables and the bouquet garni around it. Pour on water or stock to cover, and slowly bring to the boil. Skim until no more scum forms on the top. As the fat from the bird melts and rises to the top, skim that off too. When boiling point is reached, add the salt and cover t