Chicken Broth - cooking recipe

Ingredients

4 lb. cut-up fowl
6 c. cold water
1 sliced carrot
2 stalks celery
1 slice onion
1/2 bay leaf
1/4 tsp. pepper
salt to taste

Preparation

Clean
and
wipe chicken.
Put all, except breast, into kettle.
Add water, vegetables and seasonings.
Heat gradually to boiling.
Add
breast
and cook slowly until tender.
Cool. Remove fat.
Bring
to boiling point and strain.
Season.\tUse the cooked chicken in salad.