{"id":6645,"slug":"chicken-broth-2","title":"CHICKEN BROTH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["the chicken","one quart of water"],"ingredients_norm":["chicken","water"],"steps":["Cut the chicken into small pieces and place it in a deep earthen dish; add one quart of water; cover it and set over a kettle of boiling water, letting it steam until the meat of the chicken has become very tender.","Strain off the broth and let it stand over night.","In the morning remove the fat and return the liquid to the original earthen dish."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w5:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2e0669f4ce6cc631aab0770789fec0f0bd01bcdca8a31e0df5064c0605ce1a1c","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/chicken-broth-2"}