Chicken-broth
Ingredients
Directions
Prepare
Chop the chicken into small pieces, including the bones.
In a saucepan, combine the chicken pieces and salt.
Add the boiling water and cover the saucepan.
Simmer and strain
Simmer over low heat for 2 hours.
Remove from heat and let it stand, still covered, for 1 hour.
Strain the broth through a sieve.
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
- Provides the flavor and gelatin-rich body of the broth as it simmers.
- Boiling water
- Extracts flavor and dissolved material from the chicken into the liquid.
The step that matters
Simmer over low heat for 2 hours. Keeping the liquid at a gentle simmer rather than a rolling boil extracts flavor and collects clear broth, since vigorous boiling emulsifies fats and clouds the liquid.
“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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