No. 19 — Ordinary Chicken Broth
An English translation of original recipe No. 19 from Elena Molokhovets’ Russian cookbook (1901), with historical quantities and Russian source.
For chicken broth, the author advises choosing a lean chicken and, to prevent toughening, cooking it with a piece of rock crystal. That unusual instruction is reproduced for historical accuracy, not as modern food guidance.
Method (a), simpler broth: take a cleaned, drawn chicken weighing 3 Russian pounds. If it is too small, add veal bones. Pour in less cold water than for beef broth, because the chicken cooks in about 1½–2 hours. Salt, cook and skim until half done.
Soup roots may be added, though the author advises against turnip and carrot. White roots should only be lightly browned. Lift the chicken with a fork and rinse the remaining scum into the same broth; let the liquid drain. Cut the chicken into portions, place it in another pot, cover with strained broth and finish gently.
An hour before serving, add ½ glass of rice first brought once to the boil in salted water; finish cooking with the chicken. Or, ten minutes before serving, add ½ glass of semolina to the boiling broth, simmer, and serve with dill and the cut-up chicken.