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Seventh Day: Broth

No. 90. CHICKEN BROTH.

Boil an ordinary sized chicken in two quarts unsalted water, cracking the bones well before putting in the fowl. Cover it closely, and boil until the meat all falls to pieces. The water must be cold when the chicken is put in.

When done, strain the broth, to which add one tablespoonful rice or pearl barley, soaked in a little warm water, and simmer half an hour; then add four tablespoons milk, some salt and pepper and a little chopped parsley, and simmer five minutes. Be careful not to oversalt, but carry up a small salt-cellar on the waiter with the broth. Serve with dry toast.