Chicken Broth
One chicken
1 quart of cold water
Juice of a lemon
Boiled rice or vermicelli
Cut up a chicken into small pieces. Remove the meat from the bones as much as possible. Crush the bones. Cover meat and bones with a quart of water. Heat very slowly. Simmer until perfectly tender. When tender strain off the liquid. Let it get cool. Remove the fat. Heat again, adding a little salt and a few drops of lemon juice. Allow the broth to boil for five minutes. Strain through a napkin. Add a little well boiled rice or vermicelli, and a little of the white meat of the chicken cut in dice.