Chicken Broth
Ingredients
Directions
Prepare
Cut the chicken into small pieces, including the bones.
Place the chicken pieces in a pot with cold water.
Add a little salt.
Simmer and store
Simmer for six hours.
Cool the broth and remove the fat.
Store the jelly in a covered container in a cool place.
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
- Chicken
- Bones and meat release gelatin and flavor into the liquid as it simmers.
- Cold water
- Starting cold and simmering slowly draws out collagen and flavor from the chicken.
The step that matters
Simmer for six hours. The broth should only simmer gently. A rolling boil makes the liquid cloudy and can emulsify fat into it, so the finished broth is less clear and harder to skim.
“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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