Ingredients for Boiler Broth Early 1900's
- Whole Chicken
- Salt And Pepper
- 1 medium onion, quartered
- 2 carrots, peeled and roughly chopped
- 1 leek (white and light green parts only), roughly chopped
- Celery Ribs
- Black Peppercorns
- Bay Leaf
- Parsley
- Thyme
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How to Make Boiler Broth Early 1900's
- Preheat oven to 180°C (350°F).
- Pat the skin of one (1.5-2lb) whole chicken dry and season generously with salt and pepper.
- Stuff one medium onion, quartered, into the chicken cavity. Tie the legs together with kitchen string. Bake for 30 minutes.
- While the chicken bakes, peel and roughly chop 2 carrots, 2 celery stalks, and 1 leek (white and light green parts only).
- Remove the chicken from the oven. Place the roasted chicken and chopped vegetables into a large (6-8 quart) pot. Add 8 cups of water. Bring to a boil, skimming off any foam that rises to the surface. Reduce heat to low, cover, and simmer gently for 4-5 hours, or until the chicken is very tender.
- The aroma alone is worth the wait! Your house will smell incredible.
- Carefully strain the broth through a fine-mesh sieve into a large bowl. Let cool completely.
- Refrigerate overnight to allow the fat to rise to the surface. Skim off the fat before serving. Use within 3 days or freeze for longer storage.
- Serving suggestions: Enjoy the rich broth as is, or shred the chicken breast meat and add it to the broth along with 1 cup of cooked noodles and fresh herbs (parsley, thyme, etc.) for a hearty chicken noodle soup.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
6g
Fat
37g
Carbs
1g
