Tuesday, July 3, 2012

Chicken Jelly

Skin a chicken, removing all fat, and break up the meat and bones by pounding; cover them with cold water, heat them slowly in a steam-tight kettle, and simmer them to a pulp; then strain through a sieve or cloth, season to taste, and return to the fire without the cover, to simmer until the liquid is reduced one half, skimming off all fat. Cool to form a jelly. If you have no steam-tight kettle, put a cloth between the lid and any kettle, and the purpose will be served.

No comments:

Post a Comment

Latest Post