Soups and stews were extremely popular foods in the American past. They can be made with a variety of types of bones -- whatever was available. Chickens were commonly-kept livestock and reproduced quickly. Stews and soups were warm and filling, could be stretched to feed a crowd, and made with minimal ingredients if necessary.
|Step 1: Put in chicken & water.|
Put a chicken, whole or cut up, into 4 quarts of water in a large pot. Bring the water to a boil. then turn it down to a simmer. That's it: chicken in water.
I usually let it go about an hour to an hour and a half. The historical cook would probably go chop firewood or begin another load of handwashed laundry. But you can put on an episode of Law and Order.
|Step 2: Skim off the foam.|
After the hour and change has transpired, remove the chicken from the pot, and keep the broth simmering. With two forks, shred the chicken into a bowl. You won't have to work very hard to get the meat off. (I am not showing a picture of the carcass-y broth at this stage. This blog has some dignity.) This is also the stage where any pets around you will start to lose their ever-loving minds.