Chicken Broth
Ingredients
Directions
Boil the first and second joints of chicken in 1 quart of water until tender.
Season lightly with salt and pepper.
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.
Photo for illustrative purposes only · Contact us to use it
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