Boiler Broth Early 1900 S Recipes

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BOILER BROTH - EARLY 1900'S



Boiler Broth - Early 1900's image

From a feature in our state paper of Recipes Throughout the Ages. Times are estimated and have not included overnight chilling time.

Provided by ImPat

Categories     Stocks

Time 5h45m

Yield 2 litres, 8 serving(s)

Number Of Ingredients 10

1 whole chicken (large boiling fowl specified)
salt and pepper
1 onion
1 carrot (peeled)
1 leek (roughly chopped)
2 celery ribs (roughly chopped)
6 black peppercorns
1 bay leaf (dried)
3 parsley (stalks)
1 sprig thyme

Steps:

  • Preheat oven to 180°C.
  • Pat the skin of the chicken dry and season with salt and pepper.
  • Stuff onion into the cavity and then tie legs together with kitchen string and then bake for 30 minutes.
  • Peel the carrot and roughly chop the leek and celery.
  • Place the chicken and remaining ingredients into a large pot and cover with water and bring to the boil and skim off any scum that forms and then cover and simmer very gently for up to 5 hours.
  • It will make your house smell wonderful.
  • Strain into a large bowl and allow to cool.
  • Chill overnight and then skim off fat that forms on the surface, use within 3 days or freeze.
  • SERVING SUGGESTIONS - the rich flavour of the wonderful broth makes a meal in itself, shred meat from the breast and throw in a handful of noodles and fresh herbs for a bowl of sublime chicken noodle soup.

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