Chicken Broth Plain

Chop up three pounds of chicken carcasses; put them in a saucepan with two quarts and a half of water, and a little salt; boil, then skim, add a well washed lettuce head, and half an ounce of chervil. Let boil for an hour and a half, remove all the fat and pass through a fine sieve; serve in cups. This preparation should produce about a quart of liquid.