CookEat Recipe
Chicken Broth with Rice
Six cups chicken-bone broth with separately boiled rice. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0800. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Select explicit fresh-bones branch instead of relying on two-day leftovers. Boil and skim, simmer/strain safely; measure actual broth before six-cup service, and cool surplus promptly. Do not assume starting2.84 L remains after ninety-minute simmer. Limites : Bone composition, strained broth recovery, rice hydration, cup capacity and diner yield remain unknown. Six source cups are served only from actual recovered soup; no water top-up invented.
Method
Steps
Step 1
Put 680 g fresh chicken bones, without washing the raw bones, in 2840 mL cold water with two teaspoons salt and half teaspoon white pepper. Bring to a boil and skim. Add the sliced carrot, turnip, white onion and two leeks, two celery branches, two parsley branches, one bay-leaf sprig, one clove and the provisional saltspoon thyme. Cover and simmer gently for ninety minutes as a guide. Strain through clean cheesecloth, excluding all bone and vegetable solids, and skim off surface fat.
Step 2
Separately boil 57 g raw medium-grain white rice in 473 mL water for the twenty-minute guide. Drain through a sieve, add the drained rice to the actual recovered broth and boil for fifteen more minutes. Serve hot in the six source cups only as actual recovered volume permits; starting water is not finished yield.
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