Chicken-broth
Ingredients
Directions
Prepare
Chop the chicken into small pieces, including the bones.
Place the chicken pieces in a saucepan and add salt.
Pour in 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
- Its meat and bones release flavor and body into the water over a long, gentle cook.
The step that matters
Keep the broth at a gentle simmer over low heat. Vigorous boiling agitates fat and proteins into the liquid, making the broth cloudy and greasy. A slow simmer lets flavor extract while the broth stays clear.
“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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