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Chicken Soup Stock

A stock made by simmering chicken in water for five hours, then straining and adjusting to 10 gallons.

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

Ingredients

Directions

Make the stock

  1. Place the chicken in a large pot with cold water.

  2. Simmer for five hours.

  3. Remove the meat and strain the liquid.

  4. Add enough water to make a total of 10 gallons of stock.

Jar and sterilize

  1. Fill into sterilized jars, seal with rubbers and tops, and adjust the spring.

  2. Sterilize in a boiler for 1.5 hours.

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.

Explore the science

What each ingredient does

Chicken
Releases meat flavor and, from the bones, gelatin that gives the stock body.
Cold water
Extracts flavor and gelatin from the chicken gradually as it heats and simmers.

The step that matters

Simmer for five hours. Simmering gently rather than boiling hard keeps the stock clear and limits fat and fine particles being stirred into the liquid. Starting in cold water lets proteins and flavor release slowly, giving a cleaner, more flavorful result.

“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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