Chicken Broth
Ingredients
Directions
Simmer the broth
Place the chicken pieces in a pot and cover with cold water.
Add salt and bring to a simmer.
Cook for 6 hours, skimming off any foam that rises.
Cool and store
Cool the broth, then remove the fat from the surface.
Store the broth covered 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
- Releases flavour and collagen that gives the broth body during a long, slow simmer.
The step that matters
Simmer gently and skim the foam. Boiling hard churns fat and proteins into the liquid, making the broth cloudy and greasy. A gentle simmer with regular skimming keeps it clear and clean-tasting.
“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.
More chicken broth recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.