Boiler Broth - Early 1900's

Boiler Broth - Early 1900's created by breezermom

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

Ready In:
5hrs 45mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 180°C.
  • Pat the skin of the chicken dry and season with salt and pepper.
  • Stuff onion into the cavity and then tie legs together with kitchen string and then bake for 30 minutes.
  • Peel the carrot and roughly chop the leek and celery.
  • 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.
  • It will make your house smell wonderful.
  • Strain into a large bowl and allow to cool.
  • Chill overnight and then skim off fat that forms on the surface, use within 3 days or freeze.
  • 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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RECIPE MADE WITH LOVE BY

@ImPat
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@ImPat
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"From a feature in our state paper of Recipes Throughout the Ages. Times are estimated and have not included overnight chilling time."
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  1. breezermom
    Boiler Broth - Early 1900's Created by breezermom
    Reply
  2. 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.
    Reply
  3. 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.
    Reply
  4. ImPat
    From a feature in our state paper of Recipes Throughout the Ages. Times are estimated and have not included overnight chilling time.
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