According to the 1881 Household Cyclopedia, Chicken broth can be made in the following way.
Take a nice tender chicken, and after cleaning it very nicely, cut it into quarters, and put it into a soup-kettle with 3 quarts of water, 2 tablespoonful of rice, or pearlbarley, and salt to taste. Let it boil slowly, and as the scum rises remove it. When thoroughly done place the chicken on a dish, garnish with double parsley, and eat with drawn butter, and serve the broth in a deep-covered china bowl or tureen, and send to table hot.
