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7. Chicken Broth. —Cut up half of a young chicken, removing the fat and skin; sprinkle a little salt upon it and put it into 2 qts. of cold water and set it over a quick fire; when it comes to a boil, set it back on the stove or range, where it will only simmer. When entirely tender, take out the white parts, letting the rest remain until it is boiled from the bones. Mince the white part and pound it fine in a mortar or suitable dish; add this to the broth, adding boiling water, if necessary, to make it thin enough to drink readily. Put again in the sauce-pan and boil a few minutes. Some persons will desire a slight addition of salt and a little pepper; but use just as little pepper as will satisfy them, a light sprinkle, however, will hurt no one. It is very nutritious, and hence should be taken only in small quantities. A little rice may be boiled in some of this broth, either for its taste or greater nourishment; and a little stale bread, or a cracker or two, may be broken into some of it at another time, for the same reason, and for changing the flavor also. A little parsley may be added to flavor any of these broths, waters, or drinks, if desired, or any other pot-herbs.
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