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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This recipe is adapted from Kitchener's The Cook's Oracle (1817) and from Esther B. Aresty's adaptation in The Delectable Past, p. 165-166 Ingredients:
1 chicken |
1 onion |
4 garlic cloves, peeled and smashed |
2 teaspoons gingerroot, grated |
1 lemon, zest only |
1 bay leaf |
1 red chili pepper, halved |
1 tablespoon peppercorn |
1 teaspoon coriander seed |
1 teaspoon mustard seeds |
sea salt, to taste |
Directions:
1. Place all of the ingredients in a large stock pot and add enough water to cover the chicken by at least 2 inches. I used 5 quarts for my (I believe) 12-quart stock pot. Bring water to a boil then turn down heat and simmer, partially covered, for 1 hour 20 minutes, or until chicken is cooked through.
2. Shred chicken and divide between bowls. Strain stock over the chicken.
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