No. 21 — Chicken Broth, a Third Method
An English translation of original recipe No. 21 from Elena Molokhovets’ Russian cookbook (1901), with historical quantities and Russian source.
Alternatively take a dressed and drawn chicken weighing 3 Russian pounds and cut off the breast fillets to make six chicken cutlets. Make broth from the remaining bones, feet, wings and head with white soup roots and a bunch of greens.
This yields about six not-quite-full soup plates; veal or ox shanks can therefore be added. Serve little pies with the broth and garnish the chicken cutlets with green peas, mashed potatoes or other vegetables.
To provide
A chicken — the original ingredient list prints the quantity unclearly; the method specifies 3 Russian pounds ¾ Russian pound of white soup roots Optional: 1 Russian pound of veal bones | A bunch of herbs; optionally ½ glass of rice or semolina Fresh dill; little pies to serve |