Chicken Stock
Select a large fat hen two years old. Separate the joints and cut the back into several pieces, but reserve the breast covered as much as possible with unbroken skin. Put all except the breast into a soup kettle, cover with cold water, add half a teaspoonful of salt, some trimmings of celery, a sprig of parsley, a slice of onion and small blade of mace, and set to cook; or if preferred, omit all flavoring materials from the stock. As soon as the water boils place the breast, skin side up, on the top of the other pieces, cover closely, and let simmer four hours or until the skin of the breast becomes gelatinous. When perfectly cooked remove the breast to a tureen or bowl, strain the broth over it, and set aside to cool. The breast prepared in this way is in perfect condition for being made into salad, or creamed chicken. If the stock or broth is wanted for immediate use skim off the grease, after the cooked chicken has been removed, season and serve.