The word spoon derives from an ancient word meaning a chip of wood or horn carved from a larger piece. Wooden spoons were easy to carve and thus inexpensive, making them common throughout history. The Iron Age Celts (C. 250BC) of Britain used them. This is evidenced by an example of a small ladle discovered during archaeological excavations at the Glastonbury Lake Village.
This pickling recipe is a two part process, first you have to cook the heart and then you can pickle it. Cut the heart in four pieces using the chambers of the heart as a guide. Trim the heart of all fat until you have four nice pieces of meat then add the heart to the boiling liquid and simmer for 45 minutes. After the heart is cooked let it cool completely then slice it into strips or chunks, which ever you prefer. for the pickling liquid. 1 1/2 cups of apple cider vinegar.
Combine the chicken broth and chicken breast in a large pot over medium-high heat. Once the broth boils, drop the heat to medium-low and let it simmer gently for 20 minutes or until the chicken is thoroughly cooked. Test for doneness by making a cut in the thickest part of the breast.If the juices run clear, the breast is ready.nce the broth boils, drop the heat to medium-low and let it simmer gently for 20 minutes or until the chicken is thoroughly cooked. Test for doneness by making a cut in the thickest part of the breast. If the juices run clear, the breast is ready.