Chicken Broth
Ingredients
Directions
Make the broth
Cut up a chicken and crack the bones.
Put the chicken into three pints of cold water.
Bring the water slowly to the boiling point.
Simmer closely covered for three to four hours, or until the meat all falls apart.
Strain and degrease
Strain it and let cool to remove the fat if you have time.
If it is needed in a hurry, skim off as much as possible and remove the last atoms with tissue paper.
Add rice and season
Salt to taste and for each pint of liquor allow one tablespoonful of rice that has been soaked an hour in tepid water.
Simmer until the rice is perfectly soft, about twenty minutes.
Send pepper (if allowed) and crisp crackers to the invalid with it.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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 (in the method)
- Breaking down over long simmering releases gelatin and flavour into the water, giving the broth its body.
- Rice
- Softens during simmering and thickens the broth slightly while adding a mild body.
The step that matters
Simmer gently with the lid on. A slow, covered simmer keeps the broth clear and lets collagen in the bones and meat break down gradually. A hard boil makes the liquid cloudy and 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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