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Chicken Broth

  • 1 fowl
  • 3 pints water
  • 1 Tbsp salt
  • 1 blade of mace
  • 6-8 peppercorns
  • 1 very small onion, chopped
  • Few sprigs sweet herbs
Cut up the fowl and put it, bones as well, in a sauce pan with the rest of the ingredients. Simmer very gently until the meat is quite tender, skimming well. This should take about 3 hours. Strain. Set aside to cool off.
Submitted by Tess M Oct 11, 2009 15 min 30 min 45 min

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