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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”
READY IN:
1hr 29mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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