3 quarts (3,4 l) cold water
3 medium carrots, scraped and cut into convenient
1 small onion, peeled and halved
2 sprigs of cauliflower
1 small tomato, halved
2 sprigs of broccoli
2 garlic cloves, peeled
1 cabbage leave
1 parsley root, scraped and cut
1 small peace of turnip
1 small potato
stick of celery
small bunch of parsley leaves
Note: Serve boiled chicken with cooked
rice and some hot sauce like Horseradish-Apple
- Put everything in a large pot, cover with
3 quarts cold water, add salt,
peppercorns and bring to boil.
all prepared vegetables and simmer for about 2 to 2-1/2 hours.
chicken is tender lift out carefully, pour a little soup over and
keep covered over steam.
soup, adjust seasoning and add some soup additions such as Noodles
vegetables from soup for garnish around meat.
boiling meat two principles must be considered, the softening of
the fibre and preserving of the juices.
If the meat alone is to be
used it should be placed in sufficient boiling water to completely
cover, and kept at boiling point (212° F.) for at least ten
so as to harden the albumen and prevent the escape of the juices. The
temperature should then be allowed to fall to simmering point (175°
If the water is kept boiling it will render the meat tough and
dry. If the juice is to be extracted and the broth used, the meat
should be placed in cold water; if bones are added they should be cut
or broken into small pieces in order that the gelatin may be
dissolved. If the water is heated gradually the soluble materials are
more easily dissolved. The albumen will rise as a scum to the top, but
should not be skimmed off, as it contains the most nutriment and will
settle to the bottom as sediment.