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 Oct 11, 2009
15 min
30 min
45 min