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Boiled Chicken with Onions

Take a young, fat chicken, singe, draw and truss it for boiling; put it into a buttered saucepan with a pint of white broth, sprinkle a little salt and pepper over, place the pan over a moderate fire and cook gently for thirty minutes. Blanch one pound of small onions, place them in the pan with the chicken and cook gently for thirty minutes longer. Whilst the chicken is cooking, it should be turned two or three times. Pour the broth and onions over, and serve.