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Chicken Soup Stock

A stock made by simmering chicken and water, then adding bones and cooking further.

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

Ingredients

Directions

  1. Cook the chicken in water until the meat strips from the bones.

  2. Return the bones to the stock and cook for 2 more hours.

  3. After removing the meat, add enough water to replace any loss from evaporation.

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 collagen from the bones that gives the stock body.
Water
Acts as the solvent that extracts flavor and gelatin from the chicken during simmering.

The step that matters

Replacing evaporated water after removing the meat. Simmering for hours evaporates liquid. Topping up the water keeps the stock's volume and concentration steady, so the final flavor and body stay consistent.

“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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