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Chicken Broth

Cut a fowl in joints as for a fricassée, cover with boiling water, and let boil ten minutes, then simmer until the chicken is tender. Have ready a pint or a quart jar sterilized in the usual manner, and pour into it broth, boiling hot, to fill it to overflow; adjust the rubber ring and sterilized cover and tighten at once. Often when cooking a four or five pound fowl, a can of broth may be set aside without detriment to the service of the fowl.