Chicken Bouillon, Ordinary
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- 3-funt bird chicken, lean
- veal bones
- piece rock crystal
- white roots
- stakan rice
- stakan semolina
- dill
Instructions
- Clean a lean 3-funt chicken; cook with a piece of rock crystal in cold water, salting and skimming, to half-done.
- Rinse and portion the bird, finish in strained broth over low heat.
- Optionally add rice or semolina; serve with dill and the chicken.