1 chicken (any gender)
1/2 large onion
1 whole clove
Sir Kenelm Digby, in his “Closet of Cookery,”, p. 149, London, 1669, informs us, was made with “a brawny hen, or young cock, a handful of parsley, one sprig of thyme, three of spearmint, a little balm, half a great onion, a little pepper and salt, and a clove, with as much water as will cover them; and this is boiled to less than a pint for one good porrigerful.” Also known as “Bouillon de Sante.”
The Cook’s Oracle by William Kitchiner, MD, New York, 1829
Comment: This would indeed be a breakfast dish suited for a queen, as only someone of that level of wealth could afford to cook a whole chicken just for a porriger’s worth of broth. A “porriger” we should add, is a sort of cross between a wide-mouthed cup and a small bowl, often with a little ear or handle on one or both sides. While intended for one’s morning porridge they are also made for every use from drinking whiskey to dispensing cat food. In any case we hope the servants at least got to eat the leftover chicken.