Boiler Broth - Early 1900's

READY IN: 5hrs 45mins
Recipe by ImPat

From a feature in our state paper of Recipes Throughout the Ages. Times are estimated and have not included overnight chilling time.

Top Review by breezermom

I started out exactly as posted, then found I couldn't resist adding a couple of whole garlic cloves! I did the 30 minute baking, then started with it covered. But I prefer a stock instead of broth, so I uncovered the pot and kept it at a low boil for 4 hours. (This was after cooking covered for an hour!) I now have fabulous stock, and a wonderful assortment of skin and grizzles for my fur babies, and cooked chicken for me! I have to say, once I took that lid off, my mouth watered the entire time I cooked this! I am presently cooling it, but know from the smell and taste of the chicken while sorting into dark/white/dog/cat piles just how delicious this stock will be. Thanks for sharing! Made for Photo Tag 2012.

Ingredients Nutrition


  1. Preheat oven to 180°C.
  2. Pat the skin of the chicken dry and season with salt and pepper.
  3. Stuff onion into the cavity and then tie legs together with kitchen string and then bake for 30 minutes.
  4. Peel the carrot and roughly chop the leek and celery.
  5. Place the chicken and remaining ingredients into a large pot and cover with water and bring to the boil and skim off any scum that forms and then cover and simmer very gently for up to 5 hours.
  6. It will make your house smell wonderful.
  7. Strain into a large bowl and allow to cool.
  8. Chill overnight and then skim off fat that forms on the surface, use within 3 days or freeze.
  9. SERVING SUGGESTIONS - the rich flavour of the wonderful broth makes a meal in itself, shred meat from the breast and throw in a handful of noodles and fresh herbs for a bowl of sublime chicken noodle soup.

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