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Chicken Broth

  • 1 fowl.
  • 4 quarts water (cold)
  • 1/2 cupful of rice
  • Salt and pepper
Clean the fowl carefully; rinse it clean with a wet cloth; cut it into pieces and remove the fat. Place the joints in a saucepan with a quart of water to each pound of fowl. Let it simmer until the meat is tender; then remove the breast; after four hours take it off and strain it through a sieve. Let the soup stand until the grease rises; then carefully remove it, and place the soup again in the saucepan; add the breast of the chicken, cut into dice, and the half cupful of rice; pepper and salt to taste, and cook until the rice is tender.
Submitted by Cassyjean - Torrington, CT Jun 12, 2009 6 min 60 min 66 min


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