Boiler Broth - Early 1900's
Recipe: #15443
November 01, 2014
Categories: Chicken, Carrot, Leek, Sunday Dinner Oven Roast, Gluten-Free, High Protein, Kosher, Low Carbohydrate, No Eggs, Non-Dairy, Whole Chicken, Chicken Dinner, more
"From a feature in our state paper of Recipes Throughout the Ages. Times are estimated and have not included overnight chilling time. Yield is 2 litres (8 cups). Very hard these days to buy boiling fowls so one large whole chicken should do the job."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (327.3 g)
- Calories 272.9
- Total Fat - 5.6 g
- Saturated Fat - 1.4 g
- Cholesterol - 600 mg
- Sodium - 206.9 mg
- Total Carbohydrate - 8.5 g
- Dietary Fiber - 3 g
- Sugars - 2 g
- Protein - 45.8 g
- Calcium - 96.9 mg
- Iron - 8.3 mg
- Vitamin C - 42.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 180°C.
Step 2
Pat the skin of the chicken dry and season with salt and pepper.
Step 3
Stuff onion into the cavity and then tie legs together with kitchen string and then bake for 30 minutes.
Step 4
Peel the carrot and roughly chop the leek and celery.
Step 5
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.
Step 6
It will make your house smell wonderful.
Step 7
Strain into a large bowl and allow to cool.
Step 8
Chill overnight and then skim off fat that forms on the surface, use within 3 days or freeze.
Step 9
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.
Tips
No special items needed.
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