Chicken-broth
Ingredients
Directions
Prepare
Chop the chicken or fowl, bones included, into small pieces.
Place the chopped chicken in a saucepan and add salt.
Simmer and strain
Pour in the boiling water and cover the saucepan.
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 or fowl
- Provides the meat, bones and connective tissue that flavour and body the broth.
- Boiling water
- Acts as the liquid that extracts flavour and gelatin from the chicken during simmering.
The step that matters
Simmer over low heat for 2 hours. Keeping the liquid at a gentle simmer rather than a rolling boil extracts flavour and gelatin slowly while keeping the broth clear and avoiding cloudiness from agitated fat and particles.
“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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