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Boiler Broth - Early 1900's

Here's how you make Boiler Broth - Early 1900's
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  • Servings: 8
  • Prep: 15m
  • Cook: 5.5h
  • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 whole (2 kg) chicken (large boiling fowl specified)
  • Salt and pepper
  • 1 yellow 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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