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Broth, Chicken

A clear soup made by simmering chicken with salt and optional rice.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 5 ingredients
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Broth, Chicken

Ingredients

Directions

Prepare the chicken

  1. Dress and clean a chicken.

  2. Remove skin and fat, disjoint and wipe with a wet cloth.

  3. Put in stewpan.

  4. Cover with cold water.

Simmer the broth

  1. Heat slowly to boiling point.

  2. Skim and cook until meat is tender.

  3. When half done season with 1/2 teaspoon salt.

  4. There should be about 3 pints of stock.

Finish and add rice

  1. Strain, cool and remove fat.

  2. Re-heat to boiling point and add 2 tablespoons well washed rice, if desired.

  3. Cook until rice is soft.

Nutrition, whole recipe (rough)

206Calories
4 gProtein
0 gFat
45 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Chicken (in the method)
Gives the broth its meat flavor, and collagen that adds body as it simmers.
Rice
Softens and thickens the broth slightly as its starch releases during cooking.

The step that matters

Skim and cook until meat is tender. Skimming foam as the liquid first boils removes impurities that would otherwise cloud the broth and taste bitter. Keeping the heat gentle prevents the stock from churning and turning cloudy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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