Chicken Broth
Ingredients
Directions
Prepare
Wash half the breast and one wing of a tender chicken.
Put it in a saucepan with one and a half pints of water, a little salt, and a tablespoonful of rice or pearl barley.
Simmer
Let it simmer slowly and skim it.
When the chicken is thoroughly done, take it out of the broth.
Serve
Serve the latter in a bowl with light bread or a fresh cracker.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Chicken
- Gives the broth its meat flavor and body as it simmers.
- Water
- Forms the liquid base that extracts flavor from the chicken.
- Rice or pearl barley (in the method)
- Thickens the broth slightly as its starch releases during simmering.
The step that matters
Simmer slowly and skim. A gentle simmer keeps the broth clear, while skimming removes foam and fat that would otherwise cloud it and taste greasy.
“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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