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Chicken Broth

A simple broth made from boiled chicken and peppercorns.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Chicken Broth

Chicken Broth

Ingredients

Directions

  1. Skim the body of a young cock.

  2. Add 3 pints of the broth from boiled fowl and a few peppercorns.

  3. Let it simmer until the flavor is good.

  4. When cold, remove the fat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Chicken broth
Forms the liquid base, providing the main savory flavor and body of the finished broth.
Peppercorns
Adds a mild, warm aroma and subtle spiciness to the broth as it simmers.

The step that matters

Remove the fat when cold. Fat floats on hot broth and mixes in easily. Once the broth is chilled, the fat solidifies on the surface and can be lifted off cleanly, leaving a clearer, less greasy broth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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