Chicken Soup
Ingredients
Directions
Prepare
Cut the chicken into pieces and pound until the bones are broken.
Make the soup
Add the cold water and salt, then stew for two hours.
Strain the soup and let it cool.
Remove all fat from the surface and heat as needed.
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
- Young chicken
- Provides the main flavor and body of the broth as it stews.
- Cold water
- Extracts flavor and gelatin from the chicken slowly as it simmers.
The step that matters
Add the cold water and stew gently. Starting with cold water and simmering slowly draws out flavor and gelatin from the bones gradually. Boiling hard can cloud the broth and make it greasy.
“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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