Chicken Broth
Ingredients
Directions
Place the chicken in a pot and cover it with enough water.
Bring the water to a gentle boil.
Simmer slowly, ensuring the water does not reduce too much.
Cook until the chicken is tender.
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
- Whole chicken
- Provides the meat, bones and fat that flavour the broth and release gelatin as it cooks.
The step that matters
Keep the simmer gentle. A rolling boil makes the broth cloudy and can toughen the meat. A slow simmer keeps it clear and tender, and the pot needs enough water to stay covered.
“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.