Recipes > Soup > Chicken Soup > Chicken Broth

Chicken Broth


  • 1 chicken over two years old
  • 3 pints of water
  • 1 middling-sized onion
  • 1 leek
  • a few stalks of chervil if handy
  • 1 middling-sized head of lettuce
  • salt


Roast or bake till turning yellow, a chicken over two years old. Put it in a soup-kettle with the water, and set it on a rather slow fire; skim off the scum, add the onion, leek, chervil, lettuce, and salt; simmer about three hours. Take out the chicken and vegetables, skim off the fat, strain, and use. This broth is excellent for a weak stomach, and is easy of digestion. The chicken is served in salad.


Hand-Book of Practical Cookery (1884).


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