Boiled Chicken with Broth
Boiled Chicken with Broth is a plain, one-pot method from the 1881 Household Cyclopedia that gives you a tender bird and a broth in a single cooking. A spoonful of rice or pearl barley goes into the water and lends the broth a little body. Skimming the scum keeps it clean. The chicken is served with melted clarified butter for dipping, and the hot broth comes alongside.
Instructions
Cut the chicken into quarters and put the pieces in a large pot. Add the water, the rice or pearl barley, and salt.
Bring the pot to a slow boil. As the scum rises to the surface, skim it off and discard it.
Keep cooking at a gentle boil until the chicken is thoroughly done and the meat is cooked all the way through.
Lift the chicken out of the pot and arrange it in a serving dish. Garnish with fresh parsley.
Strain the broth to remove the grains and any bits left behind, so it is clear enough to serve.
Bring the chicken to the table with a bowl of melted clarified butter and the hot broth served on the side.
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