You are here

Chicken Broth

Lucy's picture
Ingredients
  Fowl 3 Pound (1 Unit)
  Cold water 2 Quart
  Salt 1 Teaspoon
  Sago/Tapioca / rice 2 Tablespoon
Directions

Wash the chicken and remove all the skin and fat.
Cut it into small pieces, crack the bones well, and place it in a kettle with two quarts of cold water and let stand one-half hour.
Set the kettle on the fire in a slow heat, add the rice, and gradually bring the water to the boiling-point.
Keep it simmering for three hours, with the kettle tightly covered.
Season with salt, skim off fat, strain off the broth, .
If made the day before using, the soup may be allowed to cool, when fat may be more easily removed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chicken

Rate It

Your rating: None
4.20263
Average: 4.2 (19 votes)