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📝 Description
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79
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🥘 Ingredients
1/2 fowl, or the inferior joints of a whole one; 1 quart of water, 1 blade of mace, 1/2 onion, a small bunch of sweet herbs, salt to taste, 10 peppercorns.
👨🍳 Method
An old fowl not suitable for eating may be converted into very good broth, or, if a young one be used, the inferior joints may be put in the broth, and the best pieces reserved for dressing in some other manner. Put the fowl into a saucepan, with all the ingredients, and simmer gently for 1-1/2 hour, carefully skimming the broth well. When done, strain, and put by in a cool place until wanted; then take all the fat off the top, warm up as much as may be required, and serve. This broth is, of course, only for those invalids whose stomachs are strong enough to digest it, with a flavouring of herbs, &c. It may be made in the same manner as beef tea, with water and salt only; but the preparation will be but tasteless and insipid. When the invalid cannot digest this chicken broth with the flavouring, we would recommend plain beef tea in preference to plain chicken tea, which it would be without the addition of herbs, onions, &c.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this chicken broth recipe recently, and I was struck by how little of the fowl you really need to make a deeply satisfying pot. I used a couple of drumsticks and a wing from a past-its-prime chicken, and the resulting broth was rich and comforting. The mace was a lovely touch - I found it added a subtle warmth that I wouldn't have expected from such a small amount of spice. I skipped the sweet herbs this time, as I had run out, but the onion and peppercorns were enough to give the broth a lovely depth of flavour. This recipe is perfect for the frugal foodie or the weeknight cook looking to make the most of their ingredients. It's a great way to use up those less desirable chicken parts that often get tossed. The broth came together easily and simmered away gently while I attended to other tasks. I'll definitely be making this again, perhaps with a side of toast soldiers for a proper comforting meal. The key is to skim the broth well - it makes all the difference in the final product.
