Wednesday, July 4, 2012

Chicken Broth

Dress a chicken or fowl, cut it in joints, put them in a chopping bowl, and chop them into small pieces, using flesh, bones, and skin. To every pound of the chicken thus prepared put one pint of cold water and one level teaspoonful of salt; if pepper is desired it should be either enough cayenne to lie on the point of a small pen-knife blade, or a half saltspoonful of ground white pepper. Put all these ingredients over the fire in a porcelain lined sauce-pan, bring them slowly to a boil, remove the pan to the side of the fire, where it will simmer slowly, the heat striking it on one side; simmer it in this way for two hours, and then strain it through a napkin, set it to cool; if any fat rises to the surface in cooling remove it entirely. Eat it either cold, say half a teacupful when a little nourishment is required; or warm a pint, and eat it with graham crackers at meal time.

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