Boiler Broth - Early 1900's

Total Time: 5 hrs 45 mins Preparation Time: 15 mins Cook Time: 5 hrs 30 mins

Ingredients

• 1 whole chicken (large boiling fowl specified)
• salt and pepper
• 1 onion
• 1 carrot (peeled)
• 1 leek (roughly chopped)
• 2 celery ribs (roughly chopped)
• 6 black peppercorns
• 1 bay leaf (dried)
• 3 parsley (stalks)
• 1 sprig thyme

Recipe

• 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.