Chicken Broth
Ingredients
Directions
Prepare
Cut up a fowl and break the leg bones.
Put it into a stewpan with a quart of cold water, a teaspoonful of salt, and the same quantity of white sugar.
Simmer and strain
Boil gently, simmering constantly, for four hours.
Then strain into a basin.
When cold, take off the fat.
Serve
For use, warm a cupful.
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
- Fowl (in the method)
- Releases flavor and gelatin into the water during long simmering, giving the broth body and taste.
- Cold water
- Acts as the cooking liquid that slowly extracts flavor and nutrients from the bones and meat.
The step that matters
Simmer gently, not at a hard boil. Simmering constantly, rather than boiling hard, keeps the broth clear. Vigorous boiling churns fat and fine particles into the liquid, making it 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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