Chicken Broth
Ingredients
Directions
Cut the fowl into small pieces.
Place it in a stew-pan and boil for 2 hours.
Turn off the heat and allow it to cool.
Carefully skim off all particles from the broth.
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 fowl
- Provides the meat and collagen that flavour and body the broth as it simmers.
The step that matters
Skim off the particles from the broth. Proteins and fat particles rise and coagulate on the surface as the broth cools, and leaving them in can make the broth cloudy and greasy. Skimming carefully keeps the liquid 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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