Recipes > Soup > Chicken Soup > Chicken Broth

Chicken Broth


  • 1 fowl
  • 4 quarts of cold water
  • 1/2 cupful of rice
  • salt and pepper


Clean the fowl carefully; wash it with a wet cloth; cut it into pieces and remove the fat. Place the joints in a saucepan with a quart of water to each pound of fowl. Let it simmer until the meat is tender; then remove the breast; after four hours take it off and strain it through a sieve. Let the soup stand until the grease rises; then carefully remove it, and put the soup again in the saucepan; add the breast of the chicken, cut into dice, and the half cupful of rice; salt and pepper to taste, and cook until the rice is tender.


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The Century Cook Book (1901).

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